Vegetable-Bean Chili

• 4 cups beans Cooked
• 2 cans beans drained, any type
• 1 onion medium, coarsely chopped
• 2 carrots mediums, finely chopped
• 2 celery Ribs, with leaves, finely chopped
• 1 green bell pepper medium, chopped
• 3 cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 16 ounces tomato sauce
• 2 tomatoes mediums
• 14 ounces tomatoes chopped
• 1 cup vegetable stock or water
• 2 ears corn kernels cut off
• 1 cup frozen corn

1. In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes.
2. Add the spices and stir for 30 seconds.
3. Stir in the beans, tomato sauce, tomatoes, and vegetable stock.
4. Cook, partially covered, until thickened, about 20 minutes.
5. Stir in the corn and cook for 5 minutes.
6. Remove bay leaves and serve.

beans, beans, onion, carrots, celery, green bell pepper, garlic, chili powder, cumin, oregano, bay leaves, salt, cayenne pepper, tomato sauce, tomatoes, tomatoes, vegetable stock, corn, frozen corn

Taken from www.yummly.com/recipe/Vegetable-Bean-Chili-1675581 (may not work)