Vegetable Chili - cooking recipe

Ingredients

1 1/2 chopped onions
1 1/4 c. chopped green pepper
1/2 c. chopped celery
1 clove garlic, minced
2 Tbsp. vegetable oil
2 (16 oz.) cans tomatoes, undrained and chopped
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. ground red pepper
2 (16 oz.) cans pinto beans, undrained and divided

Preparation

Saute the first 4 ingredients in oil in a large Dutch oven until tender. Add tomatoes and next 3 ingredients.
Empty 1 can of beans into container of electric blender.
Blend beans until smooth. Add to tomato mixture with remaining can of beans.
Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or to desired consistency.
Yields about 2 quarts.