Vegetable Chili - cooking recipe

Ingredients

2 Tbsp. salad oil
2 medium-sized carrots, diced
2 medium-sized stalks celery, diced
1 medium-sized onion, diced
1 lb. small red potatoes
1 small bunch broccoli
3 Tbsp. chili powder
1 1/2 tsp. salt
1/4 to 1/2 tsp. ground red pepper
1 (28 oz.) can tomatoes
1 (17 oz.) can whole kernel corn
1 (12 oz.) can or bottle beer, or nonalcoholic beer
1/4 c. tomato paste
1 (15 to 19 oz.) can red kidney beans, drained

Preparation

About one hour before serving:
In 5-quart Dutch oven or saucepot, over medium-high heat, in hot salad oil, cook carrots, celery and onion until golden, stirring frequently, about 15 minutes.
Meanwhile, cut potatoes into 3/4-inch chunks.
Cut broccoli into bite size pieces.