You’ll Need:

1 tbl canola oil
1 lrg yellow onion, diced
1 x green bell pepper, seeded and diced
1 x red bell pepper, seeded and diced
1 cup sliced celery
2 x cloves garlic, minced
28 oz canned crushed tomatoes
16 oz canned red kidney beans
15 oz canned stewed tomatoes, diced
3 tsp chili powder, up to 4
1 tbl dried oregano
2 1/2 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp bottled hot sauce, up to 2
1/2 tsp ground black pepper

Directions : * MAKES 4 TO 6 SERVINGS. VEGAN
* This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying.
* Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving.
* Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.
* Makes 4 to 6
servings