Chili

Oil, for frying
3/4 cup celery, chopped
1 cup green bell pepper, chopped
1 14 oz can black beans, drained
1 14 oz can pinto beans, drained
1 14 oz can kidney beans, drained
1 large 28 oz can crushed tomatoes (fire roasted is best)
1 1/2 tablespoons cumin powder
Salt, to taste
Tabasco green or red pepper sauce to taste

Fry chopped celery and bell pepper in a large pot in some oil. Add all the other ingredients. Cook all of the ingredients until the mixture bubbles; then let simmer for 10 minutes. Put chili in the refrigerator (it tastes better after a few hours).
When ready, reheat the chili.

Serve with tortilla or corn chips, sour cream or shredded cheese.