Vegetable-Bean Chili

Photo: flickr user thedabble

Ingredients

4 cups Cooked beans -or-

2 cans Beans, drained, any type

1 medium Onion, coarsely chopped

2 mediums Carrots, finely chopped

2 Ribs celery, with leaves, finely chopped

1 medium Green bell pepper, chopped

3 Cloves garlic, minced

2 tablespoons Chili powder

2 teaspoons Cumin

2 teaspoons Oregano

2 Bay leaves

1 teaspoon Salt

teaspoon Cayenne pepper

1 can (16-oz) tomato sauce

2 mediums Tomatoes -or-

1 can (14-oz) tomatoes, chopped

1 cup Vegetable stock or water

2 Ears corn, kernels cut off

cup Frozen corn

Preparation

The following recipe is one of my favorites. It is modified very little lowfat, but easily adaptable).

In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. Remove bay leaves and serve.

One good way to serve the chili is with tortillas, salsa and sour cream.