1 Tbl Olive Oil 1/2 Tbl Ancho Chili
2 Large Stalks Celery, Chopped 1/2 Tbl Hot Sauce
4 Clove Garlic, Minced 15 Oz Chopped Tomatoes
4 Ounce Bell Pepper, Chopped 1/2 Cup Kale, Cut Into Strips
6 Ounce Carrot, Chopped 12 Oz Green Beans
1 Tbl Hot Paprika 9 Oz Yellow Squash
1 Tbl Turmeric 5 Cups Chicken Stock
Heat oil in a large pot over medium low heat. Add celery and garlic. Cook for a minute or two and add peppers and carrots and sweat for 3 to 4 minutes. Add the spices and cook and stir until spices are fragrant.
If cooking on stove top: Add remaining ingredients and simmer over low heat for 1.5 to 2 hours.
If cooking in a slow cooker: Transfer to a slow cooker, add remaining ingredients and cook on low for 5 to 6 hours or high for 2 to 3 hours