Tuna Chili Texas-Style

1 c Red or green bell pepper; cut in 1" pieces
½ c Onion; chopped
½ c Celery; chopped
1 Clove garlic; minced
2 tb water
1 can Whole tomatoes w/juice-
(28 oz) cut up
1 can Kidney beans-8 oz; drained
1 can Tuna (6-1/2 oz); drained and flaked
2 tb Red wine vinegar
2 tb Chili powder*
1 ts Dried basil; crushed
1 ts Dried oregano; crushed
½ ts Ground cumin
Bottled hot pepper sauce to taste


*If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover, micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except hot pepper sauce. Cover, micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce.
Cooked and flaked Cod or Salmon fillet would also work well in this recipe. Fresh diced tomatoes can be substituted for the canned.