Vegetable Chile

3 tb Olive oil
1 Red and white onions, cubed
4 Cloves garlic, minced (4 to 5)
1 1/2 c Cubed celery
1 1/2 c Diced carrots
1 c Chopped red pepper, cut into cubes
1 cn Italian plum tomatoes, (28 ounce) with their juices
1 cn Tomato paste, (6 ounce)
2 cn Red kidney beans, (15 ounce)
2 tb Chili powder
2 tb Cumin
1/2 ts Cayenne
4 ts Chopped fresh basil
1 tb Chopped fresh oregano
Salt and pepper
Grated Cheese, Chopped Onion and/or sour cream, for serving

In a skillet heat olive oil. Add red and white onions, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened. Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine. Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended. Serve with grated cheese, chopped onion, and/or sour cream.

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