Chunky Vegetable Chili

Course : Chili
Serves: 8
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2 tablespoons vegetable(or) canola oil
1 medium onion chopped
2 pieces celery diced
3 cloves garlic minced
30 ounces Great Northern beans rinsed and drained
1 1/2 cups water
1 cup corn frozen
6 ounces tomato paste
4 ounces mild green chilies diced , undrained
1 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon salt

Preparation / Directions:

1.) Heat oil in large skillet over medium-high heat until hot. Add onion, celery, carrot and garlic: cook 5 minutes or until vegetables are tender, stirring occasionally. 2.) Stir beans, 1 1/2 cups water, corn, tomato paste, chilies, chili powder, oregano and salt into skillet. Reduce heat to medium-low. Simmer 20 mins., stirring occasionally. Garnish with cilantro, if desired.

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