Vegetarian Chili:

Ingredients:•1 tablespoon extra virgin olive oil
•1 large onion, chopped (I normally only use a little onion)
•2 bay leaves (can use ground bay leaves also)
•1 teaspoon ground cumin
•2 tablespoons dried oregano
•1 tablespoon Celtic or Himalayan salt (or to taste)
•2 stalks celery (diced)
•2 red peppers (diced)
•2 jalapeno peppers (seeded and diced fine)
•3 garlic cloves (peeled and minced)
•3 (28 ounce cans whole tomatoes (chopped fine)
•1 tablespoon chili powder (to taste)
•1/8 teaspoon cayenne pepper (to taste)
•1 (15 ounce can kidney beans (drained)
•1 (15 ounce) can garbanzo beans (drained)
•1 (15 ounce) can black beans (drained)
•1 (15 ounce) can whole kernel corn (drained)
--With these ingredients you can add or detract from any of them, change them up to suit your taste buds.

Directions:
1.Heat olive oil in a large pot over medium heat.
2.Stir in the onions, seasonings with bay leaves, and salt. Stir until onion is clear in color.
3.Then stir in celery, bell peppers, jalapeno peppers and garlic.
4.Cover, reduce heat to low and simmer 5 minutes.
5.Add tomatoes. Then add beans and bring to a boil.
6.Reduce heat to low and simmer for 45 minutes.
7.Stir in corn, and it is ready to serve following a huge salad, along with some hearty, whole grain bread.

All finished. The corn was the final touch. This chili is delicious and can be reheated on the stove during the week for dinner.


(Recipe: from hacres.com)