Vegetables Chili

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.