Ingredients
1 tblsp extra-virgin olive oil
2 bell peppers (any color), chopped
1 1/2 cups chopped mushrooms
1 large onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tblsp chili powder
1 tblsp dried oregano
1 tsp ground cumin
3/4 tsp salt
2 (15-oz) cans pinto beans
1 (14.5 oz) can no-salt-added diced tomatoes, with juices
Preparation
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more. Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm.
