Vegetarian Chili - cooking recipe

Ingredients

2 Tbsp. olive or vegetable oil
1 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. chopped celery
2 minced cloves garlic
1 (16 oz.) can chopped or crushed tomatoes
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (11 oz.) can whole kernel corn (vacuum packed or drained)
1/2 c. grated Cheddar or Swiss cheese
1 (8 oz.) can tomato sauce
1 (8 oz.) can mushroom pieces, drained
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. dried oregano or basil leaves
3 Tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper or 3 to 4 drops hot pepper sauce
1 avocado, peeled and sliced

Preparation

Heat oil in large saucepan over medium-high heat. Stir in onion, green pepper, celery and garlic; cook until vegetables are tender crisp, stirring occasionally. Add remaining ingredients, except avocado and cheese. Bring to boil; reduce heat to low. Cover and simmer 20 to 30 minutes, stirring occasionally. Garnish with avocado slices and cheese. Yields 7 to 8 cups.