Bean & Vegetable Chili

Chili is one of my favorites in the winter! This only takes about 15 minutes and it's great for leftovers all week! You can also freeze it and take out a bit at a time for quick meals or put it in the slow cooker and have it waiting for you when you get home at the end of the day! This is a twist on an old family recipe that we had growing up!
1 yellow onion diced
6 stalks of celery diced
3 garlic cloves
2 teaspoons cumin, oregano & coriander
4 tablespoons chili powder
1 can of corn, black beans and kidney beans
2 cans of diced tomatoes
Optional add in: 1 C of cooked Quinoa or TVP,  1 can of  tomato soup (this will thicken it but I like a more fresh taste so I leave it out. Works to help get kids to eat it)

Saute the onion, celery, garlic, cumin coriander, chili powder and oregano in 2 tablespoons of water. Once translucent add 2 cans of diced tomatoes, corn, black and kidney beans with mushrooms and simmer for about 20 minutes. Add some cracked pepper and favorite hot sauce or a dash of cayenne pepper depending on how hot you want it.
Top with nutritional yeast flakes or favorite soy cheese & enjoy!