Vegetarian Chili Soup


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Ingredients:

2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
2 cloves garlic, minced
2 tablespoons water
2 Fresno peppers, diced
2 quarts crushed tomatoes (no salt added)
2 cups cooked pinto beans (no salt added; if canned, rinse under water)
2 tablespoons cumin
1 tablespoon chipotle pepper
1 tablespoon black pepper
1 tablespoon balsamic vinegar
1 tablespoon oregano
Method:
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients.

Cover and simmer for 1-2 hours, stirring occasionally.

If chili becomes too thick, thin with a little water.