Vegetarian Chili

Here is my recipe for Vegetarian Chili, inspired by other recipes but I did my own thing. I'm certainly no chef but I thought I'd share it with the MFP community. Here it is:

Makes approx. 24 cups

2 cups of red kidney beans (measure dry and raw then cook according to package)
4 tbsp extra virgin olive oil
2 tsp sea salt
1 tbsp ground black pepper
3.5 cups yellow onion, raw, chopped
4 large cloves garlic, raw, minced
4.5 cups mushrooms, raw, sliced
2 cups zucchini, raw, chopped
4.5 cups celery, raw, chopped
3 cups mixed bell peppers, raw, chopped (I used red and green)
1 large (798 ml) can of diced tomatoes, no salt added
1 small (156 ml) can of tomato paste (I used garlic flavour for extra seasoning)
1 tbsp ground cumin
1 tbsp cayenne pepper
1 tbsp chili powder

Cook kidney beans according to directions on package. Set aside. Heat oil in a large pot on medium-high heat then add onions, garlic, mushrooms, salt and black pepper. Cook until softened. Next add peppers, zucchini, and celery. Cook until veggies begin to soften. Add remaining ingredients and kidney beans. Stir well to distribute flavour. Turn to low, cover (with lid cracked for some steam to escape) and simmer for 1 hour, stirring occasionally. Serve with sour cream and shredded cheese if desired.

Approx. 113 calories per cup (without sour cream or cheese)