California Vegetable and White Bean Chili

118 ml olive oil

2 medium-size onions, chopped

1 celery rib, chopped

1 small green bell pepper, seeded and chopped

1 clove garlic, minced

2 medium-sized yellow squash or zucchini, scrubbed, ends trimmed, and chopped

360 grams white navy beans (soaked overnight), drained

2 TBSP (30 ml) chopped fresh coriander (cilantro) leaves

2 TBSP (30 ml) chili powder

1 TBSP (15 ml) chopped fresh oregano leaves, or ½ tsp (2.5 ml) dried, crumbled

1 TBSP (15 ml) chopped fresh basil leaves, or ½ tsp (2.5 ml) dried, crumbled

1 tsp (5 ml) ground cumin

salt to taste

black pepper to taste

cayenne pepper to taste

4 large tomatoes, chopped and juices retained

355 ml tomato juice