Try this! Chock-Full-of-Veggies Chili

So one night I made this chili for dinner. The recipe was from South Beach Diet. I made some changes to it as I went along, but the end result was so tasty I wanted to write down my version of this delicious chili. And I'm sharing it with you!

Ingredients:

• 2 TB extra virgin olive oil
• 4 bell peppers (any color), chopped
• 4 ribs celery, chopped
• 5 cloves garlic, minced (or a few spoonfuls of that garlic stuff in a jar)
• 2 TB chili powder
• 2 TB dried oregano
• 2 tsp ground cumin
• 1/2 tsp salt
• 3 cans (15 oz each) pinto beans
• 1 can (15 oz) kidney beans
• 2 cans (14.5 oz each) diced tomatoes

1. Heat oil in large pot over medium heat. Add bell peppers, celery, and garlic.Cook, stirring, until vegetables begin to soften, about 7 mins. Add chili powder, oregano, cumin, and salt. Cook, stirring occasionally, 5 minutes longer.

2. Add beans & tomatoes (with juice). Bring to a simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm and garnish with fresh herbs, if desired. (I garnished mine with some sour cream so don't feel bad about it if you want to do the same.)

Servings: 7 

I wish I'd taken my own picture, but it really doesn't look as awesome as it tastes.