Vegetarian Chili

Vegetarian Chili

Ingredients:
1 tbsp olive oil
1/2 medium onion, chopped
1 bay leaf
1/2 tsp ground cumin
1 tbsp dried oregano
1 tsp salt
1 stalk celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 (4 oz) can chopped green chiles
1 (15 oz) can tomato sauce
2 (15 oz) cans italian diced tomatoes
2 tbsp chili powder
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1/2 cup water
3/4 cup frozen corn

Directions:

1. Heat the olive oil in a large pot over medium heat.  Stir in the onion, celery, bell peppers, and garlic.  Season with bay leaf, cumin, oregano, and salt.  Cook until vegetables are tender, then add the green chile pepper and cook 2 minutes more.

2. Mix the tomatoes into the pot.  Season with chili powder.  Stir in the kidney beans, garbanzo beans, and black beans. Add the water and bring to a boil, then reduce heat to low and simmer 45 minutes covered.

3. Stir in the corn and a allow the chili to cook 5 additional minutes before serving.

4. Serve with avocado and cheese