accidentally-vegan-chili/

2 Tbsp Olive Oil
1 large Onion (finely chopped)
2 large Celery stalks (finely chopped)
4 large Garlic cloves (minced)
1/2 lb. Carrots (finely chopped)
4-15oz cans No-Salt-Added Beans of your choice (DO NOT drain)
2-15oz cans Diced Tomatoes
1/3 cup Tomato Paste
2 cups Frozen Corn
2 Tbsp Chili Powder
Salt and Pepper to taste
2 cups Water
1 Bay Leaf
(optional) 2 cups cooked Brown Rice or Quinoa
Instructions

Gather ALL ingredients and implement prep steps located next to ingredients (chop, dice, etc).
In a large soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
Add ONIONS; sauté until a little browning occurs (3-5 minutes); add CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
*For slow-cooker method: proceed to the instructions below.
Add BEANS, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, WATER, and BAY LEAF; bring to gently boil; reduce heat to low, cover, and simmer 1-2 hours until flavor and consistency are reached.
(optional) At the end of simmering cycle, add cooked BROWN RICE or QUINOA to the chili; serve warm.
*Slow-cook method: combine sautéed veggies and remaining ingredients in 3+ quart cooker; cover and set on HIGH (approx 2 hrs) or LOW (6-8 hrs)

http://thekitchengirl.com/accidentally-vegan-chili/