The Tri-fecta of Chili

I was inspired to make this classic since the weather has begun to change. This is my vegan twist on chili and it is so good even the carnivores love it. I call it the Tri-fecta because of the three kinds of peppers and three types of beans.

You will need:

2 stalks of celery
2 large carrots
1 yellow onion
2 cloves minced garlic
1 green pepper
1 red pepper
1 orange pepper
1 can of corn
1 can of kidney beans
1 can of white beans
1 can of black beans
1 large can of diced tomatoes or two small cans
2 tbsp vegetable oil
1 packet of chili-o or make your own using spices on hand

This cooks up in a jiffy, the time comes from cutting all the veggies up. You will need to cut them approximately the same size so they all cook evenly. Begin by heating the oil in a large pot over medium high heat. Add the chopped vegetables one at a time depending on the density, i.e carrots, celery, peppers, onion, garlic, etc. Cook for about 15 min or until all the vegetables are soft but still maintain their integrity. Add the remaining ingredients and simmer for another 10-15min so everything incorporates. I like to eat mine with some green onion and cheese sprinkled on top with cornbread. Crackers or tortilla chips work as well. Enjoy!