Recipe for Vegetable-Bean Chili 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 cup Cooked beans -or-
2 can Beans, drained, any type
1 med Onion, coarsely chopped
2 med Carrots, finely chopped
2 x Ribs celery, with leaves, finely chopped
1 med Green bell pepper, chopped
3 x Cloves garlic, minced
2 tbl Chili powder
2 tsp Cumin
2 tsp Oregano
2 x Bay leaves
1 tsp Salt
1/8 tsp Cayenne pepper
1 can (16-oz) tomato sauce
2 med Tomatoes -or-
1 can (14-oz) tomatoes, chopped
1 cup Vegetable stock or water
2 x Ears corn, kernels cut off
----------------- or ----------------
Instructions:
Instructions: The following recipe is one of my favorites. It is modified very little lowfat, but easily adaptable).

In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes. Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes. Remove bay leaves and serve.

One good way to serve the chili is with tortillas, salsa and sour cream.

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