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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