Vegetable Chili 1970

• 2 medium onions, diced
• 1 (19 ounce) can diced tomatoes
• 2 (14 ounce) cans chicken broth
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 red bell pepper
• 1 green bell pepper
• 3 celery ribs, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (15 ounce) can baby sweet corn cobs
• 1 (15 ounce) can chickpeas
• 1 (15 1/2 ounce) can kidney beans
• 1 cup fresh cleaned snow peas or 1 (14 1/2 ounce) can green beans
• sour cream
• grated cheddar cheese
• fresh diced plum tomato
• jalepeno diced bell pepper

1. In a fry pan place butter and pan fry just until softened the red, green peppers, and the celery.
2. Toss in the snow peas, and stir well.
3. Set this mixture aside, until the very end.
4. In a large soup pot simmer the diced onion in 1 tablespoon oil or chicken broth.
5. Add the can of tomatoes.
6. Add the spices and broth.
7. Simmer this base for 45 minutes or longer if desired.
8. Add canned vegetables.
9. Simmer until warmed through.
10. Add the sauteed peppers and celery and snow peas.
11. Simmer again till warmed through.
12. When hot, serve in individual bowls.
13. Let each person use the garnishes to their preferences.
14. Serve with hot toasted garlic bread.
15. Thanks Andy.

onions, tomatoes, chicken broth, chili powder, cumin, oregano, red bell pepper, green bell pepper, celery, butter, baby sweet corn cobs, chickpeas, kidney beans, snow peas, sour cream, cheddar cheese, tomato, jalepeno

Taken from www.food.com/recipe/vegetable-chili-1970-73725 (may not work)