Vegetarian Chili! Very Tasty!

Here is my finally perfected (in my opinion) recipe for vegetarian chili. I have to thank my mom and the lovely allrecipes.com for helping me figure it out.

Ingredients:
2 tbsp oregano
1/4 cup chili powder
1 tsp cumin
1 tablespoon (ish) olive oil
salt and pepper to taste
1/2 large onion (doesn't matter what color)
1 or 2 jalapeño peppers (depending on how adventurous you are)
1 to 2 cloves garlic
1 to 3 tomatillos (those little tomato-looking things with the big leafy things on them)
1 green or red bell pepper
2 stalks celery
2 cans diced tomatoes with diced chili peppers
1 can kidney beans
1 can black beans
1 can corn (NOT creamed! I made that mistake once)
OPTIONAL:
ditalini pasta
shredded cheddar cheese

Directions:
In the bottom of a big pot, sautée the onion and garlic in the olive oil until the onion gets brownish (about 5 minutes). Add all the seasoning (you might need to put more olive oil in to accommodate the large amount of chili powder). Add jalapeño peppers and sautée for another 5 minutes. My mom says this takes the curse off. I'm not sure what that means but I am not going to take my chances with cursed garlic. Once the sautéeing is done, add everything BUT the beans and corn and cook covered for 20 minutes. Add water if it is too thick, and take the cover off if it is too watery. Then add the beans and corn for 10 minutes.

If you want to eat it over ditalini like I do, start boiling the water for the ditalini around when you add the non-bean ingredients. It only takes about 8 minutes to cook from the time the water is boiling.

Put the chili over the ditalini, add shredded cheddar cheese and voila!