Vegetarian Chili

OMG yum! Although the weather has been surprisingly mild for mid-November in Michigan, Husband has been asking for chili. He's still holding on to this 'vegan' plan but I am paranoid about eating too many processed Soy products due to stupid interwebz. So, I modified this recipe I found on allrecipes.com - link here. But mine is way better lol. Plus extra beans are cheaper than the faux beef crumbles so even if you love processed soy products it's a win.  You will be so busy enjoying the chili you won't realize there's no meat.

Now that it's all hyped up I suppose you want to see a picture. Nevermind the dirty plate.

Ingredients:
1 Tbsp Olive Oil
1/2 medium onion, chopped
2 bay leaves
1 tsp ground cumin
2 tbsp dried oregano
1 tsp salt
2 stalks celery chopped
1 green pepper chopped
1 red pepper chopped
1 serrano pepper chopped
1 fresh poblano pepper chopped
3 cloves garlic chopped
2, 4 oz cans chopped green chilies drained
3, 28 oz cans crushed tomatoes
1/4 cup chili powder
1 tbsp grnd black pepper
1, 15 oz can dark red kidney beans drained
1, 15 oz can black beans NOT drained
1, 15 oz can white beans drained
1, 15 oz can pinto beans drained
1, 15 oz can garbanzo beans drained
1, 15 oz can whole kernel corn drained


Recipe:
Heat olive oil in large stock pot over medium heat. Stir in onion, bay leaves, cumin, oregano and salt. Cook and stir until onion is tender. Then mix in the celery, green/red peppers, serrano pepper, poblano pepper, garlic and green chilies. Cover pot and simmer for 5 minutes.

Add the tomatoes, season with chili powder and pepper. Stir in the beans. Bring to a boil, reduce heat to low and simmer for 45 minutes stirring occasionally.

Stir in corn and cook for 5 minutes. Serve/Enjoy!

You can top it with your favorite chili things - like cheese, sour cream, green onions, etc. - or eat as is.  Let me know what you think.