Vegetarian Three Bean Chili

I love chili, stew, soup - anything I can slow cook in my dutch oven. I decided to make a vegetarian chili today because it was rainy and cold - perfect weather for chili! It turned out really tasty, healthy & comforting. I started cooking in the early afternoon and my house smelled so good all day.

• 1-2 tsp olive oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 6 cloves of garlic, chopped
• 1/2 red, yellow or orange bell pepper, diced
• 1/2 jalapeno, diced (optional)
• 2 16 oz cans diced tomatoes
• 2 tsp cumin powder
• 2-3 tbsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• 1/2 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp sugar
• 1 7 oz can of whole green chiles diced
• 1 15 oz cans of tomato sauce
• 1 16 oz kidney or black beans
• 1 16 oz can chili or pinto beans
• 1 16 oz can white beans or white cannelloni beans

Heat olive oil in a dutch oven over medium heat, add onions, celery, pepper and jalapeno (if using). Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and stir. Cook covered on low heat on the stove, low in your crock pot or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!

Toppings:

• Cheddar cheese, shredded
• Green onion, diced
• Sour cream (optional)
• Hot sauce (optional)
• Saltine Crackers

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