Three-Bean Chili with Chunky Tomatoes
2 tablespoons canola oil
1 cup onion, coarsely chopped
1/2 cup celery, rinsed and chopped
1 cup green bell pepper, rinsed and diced
1 (15 1/2 oz.) can low-sodium black beans, drained and rinsed
1 (15 1/2 oz.) can low-sodium red kidney beans, drained and rinsed
1 (15 1/2 oz.) can low-sodium pinto beans, drained and rinsed
2 (14 1/2 oz.) cans no-salt-added diced tomatoes with basil, garlic, and oregano
1 tablespoon ground cumin
1 tablespoon chili powder
In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes. Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften. Add drained and rinsed beans to pot. Stir in tomatoes, cumin, and chili powder. Bring to a boil. Cover, reduce heat, and simmer 10-20 minutes to blend flavors. Serve immediately.
Note: This chili is complemented nicely by a side of rice or cornbread.