2 Tablespoons Extra Virgin Olive Oil
1 each Melissa's Organic Green Bell Pepper -- chopped
1 rib Melissa's Organic Celery -- chopped
2 (14.5 oz.) cans Whole Tomatoes
1 (8 oz.) can Tomato Sauce
2 Tablespoons Chili Pepper Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
to taste Ground Cayenne Pepper
Heat the olive oil in a large saucepan. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot.
Makes about 6 to 8 servings.
Top your chili with your favorite shredded cheese.