Vegetarian Chili

I got his idea from some awesome Vegetarian Chili my sister-in-law made a few weeks ago. I didn't get a recipe from her, but I went by what I remembered eating from her batch and I think it tastes pretty similar.

Ingredients: 

• 3-4 Carrots, washed, peeled and cut into chunks
• 1/4-1/2 of an onion (white, yellow, or sweet) peeled and finely sliced
• 2-3 stalks of celery, washed and cut into chunks
• 1 package of fresh, white mushrooms, washed and sliced
• 1 can of red beans, drained
• 2 cans of black beans, drained
• 2 cans of tomato sauce
• 1 tomato sauce can of water
• 1 can of chili-ready tomatoes
• Cumin powder, to taste
• Ground sea-salt, to taste
• Olive Oil 

Directions: 

• Add carrots, and celery to a large stock pan and drizzle with olive oil, stir to coat.
• Saute until the vegetables are softened (not too soft, but can be pierced with a fork)
• Add onion and mushroom and stir to coat. Sautee another few minutes to allow flavors to blend.
• Add remaining veggies, beans, and seasoning.
• Bring entire pot to a rolling boil
• Reduce heat to simmer for 30 minutes
• Serve and enjoy. 

Notes: 

• This recipe is even better if you refrigerate for a day after cooking and allow flavors to blend and absorb. 
• You also might want to try it with crushed garlic crackers on top. Yum!!