Cold weather requires a big stewpot of veggie chili simmering on the stove. This recipe makes enough to serve a crowd, so invite a few friends over. Try serving it with cornbread or maybe some tortilla chips for dipping. If you like your chili spicier, add some hot sauce or red pepper flakes.

3 Tbs. olive or canola oil
1 large yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 stalks of celery, sliced
2 tsp. ground cumin
1 tsp. ground oregano
1/4 cup cilantro leaves, chopped
1/4 cup parsley, chopped
1-2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. salt, or to taste
Black pepper
1/2 tsp. sugar
1 28-oz can hot chili beans, drained
1 15-oz can kidney beans, drained
1 28-oz can chopped tomatoes, undrained
1 15-oz can chopped tomatoes, undrained

1. Sauté onion, peppers, and celery until onions are transparent. Cover and simmer on low for another 5-8 minutes, until celery and peppers are slightly tender.

2. Add all herbs, spices, and seasonings; stir well.

3. Add beans and tomatoes; stir well. Simmer on low heat for 20-30 minutes.

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