Vegetable Chili - cooking recipe

Ingredients

3 Tbsp. corn or safflower oil
1 large onion, chopped
1 large green pepper, cored, seeded and chopped
2 large cloves garlic, minced
1 tsp. leaf oregano
1 tsp. powdered cumin
1/2 tsp. leaf thyme
1/2 tsp. ground coriander
salt
hot pepper liquid
red wine vinegar
1 stalk celery, diced
1 small carrot, grated
1 c. frozen corn kernels
1 (6 oz.) can tomato paste
1 (1 lb.) can peeled tomato
2 (15 oz.) can pinto beans

Preparation

Heat oil in a heavy bottom pot; saute onions, pepper and garlic with oregano, cumin, thyme, coriander and chili powder.
Stir in tomatoes, tomato paste, celery, carrots and corn.
Simmer, covered, for 40 minutes; then add beans and cook for 15 minutes.
Add salt, hot pepper, liquid and vinegar to taste.
Before serving, you may combine some cabbage and cilantro to serve as a garnish.