Vegetarian Chilli

by Charlie McCarthy, Sr.

Ingredients

• 1 tbsp olive oil
• 1 cups onion
• 2 bay leaves
• 1 tsp cumin
• 2 tbsp oregano
• 1 tbsp salt
• 2 stalks celery
• 3 bell peppers
• 2 jalapeño peppers
• 3 cloves garlic
• 56 oz diced tomatoes
• 28 oz crushed tomatoes
• 1/4 cups chilli powder
• 1 tbsp pepper
• 15 oz kidney beans
• 15 oz lentils
• 15 oz black beans

Recipe

1. Heat the olive oil in a large pot over medium heat. Stir in the chopped onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the chopped celery, chopped bell peppers, chopped jalapeño peppers and chopped garlic. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the diced tomatoes and crushed tomatoes into the pot. Season with chilli powder and pepper. Stir in the kidney beans, the lentils, and the black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.

Enjoy!