Vegetarian White Bean Chili

• 2 tablespoons crisco oil (vegetable or canola)
• 8 ounces mushrooms, sliced
• 2 onions, chopped
• 1 12 cups celery, sliced
• 1 cup carrot, chopped
• 2 garlic cloves, chopped
• 1 jalapeno pepper, finely chopped (optional)
• 2 tablespoons chili powder
• 2 tablespoons all-purpose flour
• 2 teaspoons paprika
• 2 teaspoons oregano, dried
• 1 teaspoon salt
• 12 teaspoon cumin (optional)
• 1 (370 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
• 1 12 cups vegetable broth
• 2 (540 ml) cans white kidney beans or 2 (540 ml) cans navy beans, drained and rinsed

1. Heat oil in large skillet with cover or a stock pot.
2. Add vegetables and cook on medium heat until tender, about 5 minutes.
3. Add next 6 ingredients and cook for about 3 minutes, stirring constantly.
4. Stir in broth and evaporated milk.
5. Add beans.
6. Bring to a boil.
7. Reduce heat to a simmer and cook uncovered 20-30 minutes.
8. TIPS: Garnish chili with chopped fresh cilantro, grated Monterey Jack, sour cream, salsa and tortilla chips.

crisco oil, mushrooms, onions, celery, carrot, garlic, pepper, chili powder, flour, paprika, oregano, salt, cumin, carnation, vegetable broth

Taken from www.food.com/recipe/vegetarian-white-bean-chili-435128 (may not work)