If you can't find Fresno peppers, you can use jalapeno peppers instead.
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
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