South Beach Chock-Full-Of-Veggies Chili

From the South Beach Diet Book

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4 2 cup servings

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  bell peppers, chopped
• 1 1⁄2 cups mushrooms, chopped
• 1  large onion, chopped
• 2  celery ribs, chopped
• 3  garlic cloves, minced
• 1  tablespoon chili powder
• 1  tablespoon dried oregano
• 1  teaspoon cumin
• 1⁄4 teaspoon salt
• 2 (15 ounce) cans pinto beans
• 1 (14 1/2ounce) can no-salt-added diced tomatoes

Directions

1. In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion,celery, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.
2. Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.