Chock full of Veggies Chili

1 Tbsp extra virgin Olive Oil
2 Bell peppers any color chopped
1 1/2 cups chopped mushrooms
1 large onion chopped
2 celery stalks chopped
3 cloves of garlic minced
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp ground cumin'
1/4 tsp salt
2 (15 oz) cans of pinto beans
1 (14.5 oz) can of stewed tomates no salt with juices

Makes 4 2 cup servings

In large sauce pan, heat oil on medium to high heat. Add peppers, mushrooms, onion, celery and garlic. Cook until soft about 7 minutes. Add chili powder, oregano, cumin and salt. cook 5 minutes more. Add beans and tomatoes with juices. Bring to a gentile simmer and cook until slightly thickened, 25 to 30 minutes. Serve warm.

Serving Size: Makes 4 3/4 cup servings