This vegetarian chili is so tasty the kids have no idea they are eating so many healthy vegetables!
In a large pot or dutch oven, heat the oil over medium heat. Add onion, carrots, and celery with salt and pepper (I used about 1/2 tsp of each) and sauté for 10 minutes.
Add the bell pepper, jalapeno, garlic, and spices and sauté another 5 minutes.
Reduce heat to medium-low and simmer for at least an hour.
Top with cheddar cheese and a dollop of sour cream, or your toppings of choice!
To cook in a crockpot: use a pan for steps 1 and 2, then add the sauteed vegetables to the crockpot with the rest of the ingredients in step 3. Cook on high for 3 - 4 hours, or on low for 7 - 8 hours.