Sunday Night Dinner - Three Bean and Beef Chili

Chili is such a versatile dish. After making it a few times you can start to play with what you include. It's also a great dish to make using what's left in the fridge from the week. Tonight after a very long day working on an accounting assignment I was really tempted to forego making dinner and order a pizza, but decided to throw together a quick chili. Very glad I did because now we also have lunch for tomorrow!

Three Bean and Beef Chili
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 mushrooms, chopped
- 1 lb lean ground beef
- 14 oz can chickpeas, drained
- 14 oz can black beans, drained
- 14 oz can kidney beans, drained
- 28 oz can tomatoes (whole or diced)
- 2 tbsp chili powder
- salt and pepper to taste

Heat oil in dutch oven. Saute onion and garlic until onion is softened, about 3 minutes. Add carrot, celery, mushrooms and beef. Saute, breaking beef apart with spoon, until beef is no longer pink and vegetables are tender, about 5 - 7 minutes. Stir in chickpeas, black beans, kidney beans and tomatoes. Break tomatoes up with spoon. Stir in chili powder and bring to a boil. Reduce heat and simmer for about 20 minutes. Season with salt and pepper.