Vegetable Chili

• 3 Tbsp. corn or safflower oil
• 1 large onion, chopped
• 1 large green pepper, cored, seeded and chopped
• 2 large cloves garlic, minced
• 1 tsp. leaf oregano
• 1 tsp. powdered cumin
• 1/2 tsp. leaf thyme
• 1/2 tsp. ground coriander
• salt
• hot pepper liquid
• red wine vinegar
• 1 stalk celery, diced
• 1 small carrot, grated
• 1 c. frozen corn kernels
• 1 (6 oz.) can tomato paste
• 1 (1 lb.) can peeled tomato
• 2 (15 oz.) can pinto beans

1. Heat oil in a heavy bottom pot; saute onions, pepper and garlic with oregano, cumin, thyme, coriander and chili powder.
2. Stir in tomatoes, tomato paste, celery, carrots and corn.
3. Simmer, covered, for 40 minutes; then add beans and cook for 15 minutes.
4. Add salt, hot pepper, liquid and vinegar to taste.
5. Before serving, you may combine some cabbage and cilantro to serve as a garnish.

corn, onion, green pepper, garlic, leaf oregano, powdered cumin, thyme, ground coriander, salt, hot pepper, red wine vinegar, celery, carrot, frozen corn kernels, tomato paste, tomato, pinto beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026732 (may not work)