Chock Full Of Veggis Chili

• 1 tbsp extra-vergin olive oil
• 2 bell peppers (any color, chopped)1 c chopped jicama
• 1 lg onion, chopped
• 2 celery stalks, chopped
• 3 garlic clothes, minced
• 1 tbsp chili powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp salt
• 2 (15-oz)cans pinto beans
• 1 (14.5 oz)can no salt added diced tomatos, w juices

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

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

Taken from www.epicurious.com/recipes/member/views/chock-full-of-veggis-chili-50129158 (may not work)