Mary’s Veggie Chili

2 Tbl spoons olive oil
2 medium onions, chopped
2 celery ribs, chopped
1/3 cup tomato paste
1 medium green pepper, chopped
4 minced garlic cloves
4-1/2 tsp chili powder
1-1/2 tsp salt
1 tsp dried oregano
½ tsp ground cumin
½ tsp pepper
1/8 tsp ground cinnamon
1/8 tsp ground allspice
3 cans (14-1/2 oz each) vegetable broth
2 cans (14-1/2 oz each) no-salt-added diced tomatoes, undrained
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) fire-roasted crushed tomatoes
1 cup bulger (use quinoa for gluten free)
1 large carrot, shredded
Shredded cheddar cheese optional

In a large cooking pot put in olive oil and cook over medium heat — fresh vegetables until crisp-tender for a few minutes. Then put in the tomato paste, garlic and spices, and cook a couple minutes more.  Add the rest of the ingredients and bring the pot to a boil, don’t cover with a lid, then turn down the heat to simmer for 25 minutes. Stir as needed. Sauce should be thickened and if you use bulger – it should be soft. Top with cheese for a garnish.

Serves 8