Some Like It Hot

I can’t believe I won the Dewes 5th Annual chili cook-off with a vegetarian chili. The only reason I even made a vegetarian chili was for Thomas. I almost didn't enter it and just threw Lindsey's name on it at the last minute. And I won the golden cupcake award too! I love trophies. As usual, Jess & Mike threw a great party with interesting and friendly folks and fabulous food.

ANDREA'S CHOO CHOO CHILI
I found the basic recipe on the internet and made some changes. You can add/subtract whatever veggies and spices you want, I suppose.
INGREDIENTS:
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried Mexican oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
1 jalapeno peppers, chopped
3 cloves garlic, chopped
1 large can of crushed tomatoes
1-2 cans diced tomoatoes
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

DIRECTIONS:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, and garlic. Reduce heat to low, cover pot, and simmer 5 minutes. Mix in tomatoes and season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. Note: I may have added some chili peppers during cooking and removed them before serving. I can’t remember...Ancho or cascabel.