Vegetable Bean Chili

(recipe adapted from May All Be Fed: Diet for a New World by John Robbins)

2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn

In a large pot, heat the olive oil over medium heat.  Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.

Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds.  Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock.  Cook, partially covered, until thickened, about 20 minutes.  Stir in the corn and cook for 5 minutes, or until heated through.  Remove the bay leaves and serve.