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Chunky Vegetable Chili


Course : Chili
Serves: 8
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Ingredients:


2 tablespoons canola oil

1 medium onion -- chopped

2 ribs celery -- diced

1 medium carrot -- diced

3 cloves garlic -- minced

2 cans great northern beans, canned -- rinsed and drained

1 cup whole kernel corn, frozen

1 can tomato paste

1 can green chiles -- diced, undrained

1 tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon salt
 

Preparation / Directions:


Heat oil in large skillet over med-high heat until hot. Add onion, celery, carrot and garlic; cook 5 min. or until vegetables are tender, stirring occasionally. Stir beans, 1 1/2 cups water, corn, tomato paste, chilies, chili powder, oregano, and salt into skillet. Reduce heat to medium low. Simimer 20 minutes, stirring occasionally. Garnish with cilantro, if desired.

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