South Beach Chock-full-of-Veggies Chili

This is a delicious and healthy chili.

Instead of canned tomatoes I prefer using five on-the-vine tomatoes.

It would also be great with added ground chili or beef.

Go heavy on the spices - LOTS of chili powder, and consider adding cayenne.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 bell peppers, chopped
• 1 1/2 cups mushrooms, chopped
• 1 large onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 2 (15 ounce) cans pinto beans
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes

Directions:

1. 1
   In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
2. 2
   Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.