Vegetarian Chili

• 1 Tablespoon Olive Oil, Or As Needed
• 1 whole Onion, Chopped
• 3 cloves Garlic, Chopped
• 2 stalks Celery, Chopped
• 1 whole Jalapeno, Chopped
• 32 ounces, fluid Low Sodium Vegetable Broth
• 15 ounces, weight Canned Black Beans
• 15 ounces, weight Canned Kidney Beans
• 15 ounces, weight Canned Pinto Beans
• 6 ounces, weight Canned, Diced Green Chilies
• 14-1/2 ounces, weight Canned Stewed Diced Tomatoes
• 6 ounces, weight Canned Tomato Paste
• 1 teaspoon Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoons Oregano
• 2 whole Bay Leaves
• Salt And Pepper

1. Heat olive oil in a medium size frying pan. Add onion, garlic, celery, jalapeno, and cook until onions are translucent, about 4-5 minutes.
2. Place frying pan ingredients in a large soup pot over medium heat. Add broth, beans, diced chilies, diced tomatoes, and tomato paste, stirring until combined. Add spices, adjusting as necessary.
3. Cook over low heat for 1 hour (longer if desired). Serve and enjoy!

olive oil, onion, garlic, stalks celery, fluid, black beans, kidney, pinto beans, green chilies, tomatoes, tomato paste, cumin, chili powder, cayenne pepper, oregano, bay leaves, salt

Taken from tastykitchen.com/recipes/soups/vegetarian-chili-5/ (may not work)