RECIPE: Veggie Chili

I made this with my roommate Liv last week (the photo below is hers). It's an adaptation of my dad's chili recipe using Trader Joe's soy chorizo. Liv commented favorably on the unexpected crunch of the celery.

Veggie Chili 

30 minutes, serves 3 hungries, I assume 4 normal people

shown here with an arugula, corn salsa, and artichoke heart salad
with balsamic vinegar dressing

1/2 a white onion

2 cloves garlic

2 tomatoes (2 beefsteak tomatoes, 1 can whole tomatoes, or 1 can diced tomatoes work)

1 can beans (black or kidney)

salt & pepper

1.5 peppers

helps to have:
1-3 tbsp tomato sauce
paprika
cumin
2 inches soy chorizo (ground pork or sausage at your own risk)

optional:
chili pepper
1 stalk celery

1. Dice all veggies. Crush or finely chop garlic.
2. Saute garlic and onion in olive oil in a saucepan on medium-low heat. Once the onions start to change color, add the peppers, celery, any other veggies, and tomatoes. Add salt, pepper, paprika, and cumin to taste. Keep on slightly lower heat for about 10 minutes to let the vegetables cook. Make sure nothing’s burning.
3. If your tomatoes are not canned or just not juicy even after cooking, add some tomato sauce. Add soy chorizo and let cook, stirring regularly. When the chili appears about done, add beans and keep on heat until beans are fully warmed.