Vegetarian Chili

By draingal

Ingredients

• 1 (15 oz.) can black beans
• 1 (15 oz.) can kidney beans, drained
• 1 (15 oz.) can garbanzo beans, drained
• 1 (15 oz.) can whole kernel corn
• 3 (28 oz.) cans whole peeled tomatoes, crushed
• 2 (4 oz.) cans chopped green chili peppers, drained
• 1/2 medium onion, chopped
• 3 cloves garlic, chopped
• 2 green bell peppers, chopped
• 2 stalks celery, chopped
• 2 jalapeno peppers, chopped
• 1 tbsp. olive oil
• 2 bay leaves
• 1 tsp. ground cumin
• 2 tbsp. dried oregano
• 1/4 cup chili powder
• 1 tbsp. salt
• 1 tbsp. pepper

Details

Servings 8

Preparation

Step 1

In a large pot, heat the olive oil. Add the onion, bay leaves, oregano, cumin, and salt. Cook until the onions are tender. Next add the bell peppers, celery, garlic, jalapeno peppers, and green chili peppers. Cover your pot and let it simmer on low for about 15 minutes. Add the tomatoes to the pot and season with pepper and chili powder. Add the black beans, kidney beans, and garbanzo beans and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the corn and cook for 5 more minutes and serve.