Vegetable-Bean Chili
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 4 | c | Cooked beans -or- |
| 2 | cn | Beans; drained, any type |
| 1 | md | Onion; coarsely chopped |
| 2 | md | Carrots; finely chopped |
| 2 | Ribs celery; with leaves, finely chopped | |
| 1 | md | Green bell pepper; chopped |
| 3 | Cloves garlic; minced | |
| 2 | tb | Chili powder |
| 2 | ts | Cumin |
| 2 | ts | Oregano |
| 2 | Bay leaves | |
| 1 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 1 | cn | (16-oz) tomato sauce |
| 2 | md | Tomatoes -or- |
| 1 | cn | (14-oz) tomatoes; chopped |
| 1 | c | Vegetable stock or water |
| 2 | Ears corn; kernels cut off | |
| DIVIDER | --or- | |
| 1 1/2 | c | Frozen corn |
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