Chunky Vegetable Chili

This heart-healthy chili substitutes fiber-rich beans and beta-carotene-rich vegetables for high fat meat.

Makes 8 servings

2	tablespoons vegetable oil
1	medium onion, chopped
2	stalks celery, diced
1	carrot, diced
3	cloves garlic, minced
2	cans (about 15 ounces each) Great Northern beans, rinsed and drained
1-1/2	cups water
1	cup frozen corn
1	can (6 ounces) tomato paste
1	can (4 ounces) diced mild green chiles, undrained
1	tablespoon chili powder
2	teaspoons dried oregano
1	teaspoon salt

Heat oil in large skillet over medium-high heat until hot. Add onion, celery, carrot and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Stir beans, water, corn, tomato paste, chiles, chili powder, oregano and salt into skillet. Reduce heat to medium-low. Simmer 20 minutes, stirring occasionally. Garnish with cilantro, if desired.

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