Vegetarian Chili

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 large onion, chopped
• 1 jalapeo pepper, minced
• 1 can corn
• 1 head broccoli, trimmed and chopped
• 1 tomato, seeded and chopped
• 1 c. celery, chopped
• 1 Tbsp. olive oil
• salt and pepper to taste
• 1 Tbsp. minced garlic
• 1 Tbsp. dried oregano
• 2 bay leaves
• 2 tsp. cumin
• 3 Tbsp. chili powder
• 1 small can tomato paste
• 1 large can crushed tomatoes
• 1 c. beef broth
• 1 c. water (if necessary)
• 1/2 tsp. hot red pepper flakes
• 1 can red kidney beans, drained
• 1 can white cannellini beans, drained

1. Saute garlic and onions until lightly colored in oil (on high temperature). Add all the vegetables (with exception of corn and beans). Add oregano, bay leaves, chili powder and cumin. Stir to blend well. Add the crushed tomatoes, broth, water if necessary, and salt and pepper to taste. Add the red pepper flakes. Bring to boil and cook, stirring often for about 20 minutes. Add the beans and corn and cook 10 minutes longer. Serve in bowls and garnish with sour cream, cheese or lime wedges, if desired. Makes about 8 to 10 servings.

green pepper, red pepper, onion, jalapeo pepper, corn, broccoli, tomato, celery, olive oil, salt, garlic, oregano, bay leaves, cumin, chili powder, tomato paste, tomatoes, beef broth, water, hot red pepper, red kidney beans, white cannellini beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52990 (may not work)