Vegetarian Three Bean Chili

This vegetarian chili is the perfect blend of beans, vegetables and spices.  You won't even notice you are missing the meat it is so good by Lacey Johnston.
Serves 6.

• 1/2 Yellow Onion, chopped
• 1 stem Celery, chopped
• 1 Green Bell Pepper, chopped
• 1 clove Garlic, minced
• 1 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Kosher Salt
• 15 oz. can Red Kidney Beans, drained
• 15 oz. can Cannellini Beans (White Kidney), drained
• 14 oz. can Nalley's No Meat Chili
• 14 oz. can Tomato Sauce
• 2, 14 oz. cans Diced Tomatoes
• 4 lg. White Mushrooms, quartered (optional)

1. In a large dutch oven, saute onion and celery in oil till tender over medium-high heat.
2. Add garlic, saute 1 minute, add chili powder.
3. Add chili, green pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms and simmer 15 minutes more.
6. Top with cheddar cheese and sour cream to serve.