Veggie Chili

This will make a pretty large pot. I can eat off of it a week by myself, and often end up freezing half of it to eat later. Or, you can just cut the recipe.

3 cloves fresh garlic (or a tbsp of garlic powder)
1 large white onion
3 stalks celery
3 bell peppers, whatever variety you like. I usually do 1 green, 1 red, and 1 yellow or orange, depending on what they have.

2 cans dark red kidney beans
1 can pinto beans
1 can red beans
1 can petite diced tomatoes
1 can tomato sauce
1 can corn

Spices: I don't measure, so just do it to taste.

Salt
Black Pepper
Chili powder (a healthy amount, 2-3 tbsp)
Cumin (a less healthy amount- 1-2 tsp)
Paprika

1/2 cup balsamic vinegar, depending on how strong you like the flavor.

mince the garlic and onion and saute in a little bit of olive oil.

Chop the celery and bell peppers, add the spices and cook until slightly tender.

Drain the beans and corn and add. Add the tomato sauce and the tomatoes with juice.

Add in the balsamic vinegar, and let it all simmer for about 15 minutes. Taste and make any necessary adjustments.

You can eat it at any point now, but the longer you let it simmer, the more the flavors come together.