1 Tbsp. olive oil
2 ribs celery, chopped
1 medium onion, carrot and green pepper, chopped
2 garlic cloves, chopped
1 Tbsp. cumin 
1 Tbsp. chili powder
pinch chili flakes 
1/2 tsp. dried oregano
2 cups 18-bean soup mix, cooked
1 cup vegetable stock or water
28 oz tin diced tomatoes
14 oz tin tomato sauce
2 Tbsp. tomato paste
salt and pepper to taste
chopped fresh cilantro or parsley

Method:

Heat oil over medium heat in a large pot or Dutch oven. Add vegetables, except garlic, and saute 5 minutes. Add 
garlic, spices and herbs and saute 2 minutes more. Add remaining ingredients, except cilantro or parsley, and 
bring to a boil. Lower heat, cover, and gently simmer for 45 minutes, stirring occasionally. Sprinkle with herbs 
and serve. Taco chips, grated cheese and sour cream or yogurt make good accompaniments to this chili.

Note: To cook beans, place in a pot with a large amount of cold water. Bring to a boil and cook, skimming foam, 
until just tender - about 1 hour. Do not overcook! Drain well. 18-bean soup mix can be found in the bulk food 
section.