Very Veggie Chili

By [e-mail]

Ingredients

• Ghee
• 1 cup chopped onion
• 1 large bay leaf
• 1 1/2 t cumin
• 1 T dried oregano or more to taste
• 1 T minced garlic or more to taste
• 2 ribs celery, with leaves, chopped
• 2 bell peppers, chopped
• Jalapeño peppers, chopped, to taste (start with 1 and go from there)
• 8 ounce can of chopped green chile peppers, drained
• 3 cans, 28 ounces each, whole peeled tomatoes, crushed
• 3-4 T chili powder
• Beans, 15 ounce can each of black, kidney, and chickpeas, drained
• 2 cups frozen yellow corn
• Salt and pepper to taste
• Extra sharp cheddar cheese for garnish

Preparation

Step 1

Film pot with ghee and turn heat to medium. Add onion, bay, cumin, oregano, garlic, celery and bell pepper and cook until onion is tender. Stir in jalapeños and canned chile peppers and cook 5 minutes. Stir in tomatoes, chili powder, beans, and corn. Bring to boil, lower and simmer for 30-45 minutes. Adjust seasoning, garnish, and serve.