Black Bean Veggie Chili

This is a standard in our Fall menus. Make a big pot on Sunday afternoon and keep it in the frig. It gets better as it sits!

Heat one tablespoon canola oil in a large soup pot. Saute one chopped onion and 4 minced garlic cloves.

Add 2 stalks sliced celery, 4 sliced carrots, 1 chopped red pepper, sliced canned jalapenos (to taste - depending on how hot you like it!), 1 teaspoon ground cumin, 1 teaspoon dried basil, 1 teaspoon dried oregano and 1 teaspoon chili powder. Add 1/2 cup water and simmer about ten minutes until the veggies are soft.

Rinse one can black beans and one can black soybeans (find these in the health food section). Add the beans, one large can of chopped tomatoes and 2-1/2 cups vegetable or chicken stock.

Simmer for 1 hour. Garnish with chopped onion, plain yogurt, jalapenos and/or cilantro.

Add any type of veggies for variety - broccoli, cauliflower, zucchini, etc.