Sb Chock-Full-Of-Veggies Chili

• 1 tblsp extra-virgin olive oil
• 2 bell peppers (any color), chopped
• 1 1/2 cups chopped mushrooms
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tblsp chili powder
• 1 tblsp dried oregano
• 1 tsp ground cumin
• 3/4 tsp salt
• 2 (15-oz) cans pinto beans
• 1 (14.5 oz) can no-salt-added diced tomatoes, with juices

1. In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more.
2. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm.

olive oil, bell peppers, mushrooms, onion, celery stalks, garlic, tblsp chili powder, oregano, ground cumin, salt, pinto beans, salt

Taken from www.epicurious.com/recipes/member/views/sb-chock-full-of-veggies-chili-50032437 (may not work)