Vegetable Chili 3 tablespoons olive oil 1 large onion, coarsely chopped 4 stalk celery, diced 6 large garlic cloves, chopped 3 14 1/2-ounce cans diced tomatoes in juice 1 4-ounce can diced mild/medium green chilies 1 teaspoon ground coriander 6 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon hot or sweet paprika (to taste) 1 tablespoon dried oregano 2 15- to 16-ounce cans kidney beans, drained 1 15-16 ounce black beans 1 10-ounce package frozen corn kernels Heat oil in heavy large pot over medium-high heat. Add onion, celery and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, coriander, paprika, cumin and oregano. Cook 10 minutes to blend flavors. Add beans and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 45 minutes. Season to taste with salt and pepper. Serve over rice with shredded cheddar cheese (or with tortilla chips). Posted by Devil Queen