Ingredients
1 tablespoon
olive oil
2 bay leaves
1 teaspoon
ground cumin
2 tablespoons
dried oregano
1 tablespoon
salt
2 stalks
celery, chopped
2 green bell
peppers, chopped
2 jalapeno
peppers, chopped
4 ounce chopped
green chile peppers
28 ounce whole
peeled tomatoes, crushed
1/4 cup chili
powder
1 tablespoon
ground black pepper
15 ounce boiled
kidney beans,
15 ounce boiled
garbanzo beans,
15 ounce boiled
black beans
15 ounce whole
kernel corn
Directions
Heat the olive oil in a large pot over medium heat. Add bay
leaves, cumin, oregano, and salt. Cook and stir, then mix in the celery, green
bell peppers, jalapeno peppers, and green chile peppers. When vegetables are
heated Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the
tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo
beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45
minutes. Stir in the corn, and continue cooking 5 minutes before serving.
