Did You Know… Recipe Edition

That GFR Editor, Christopher Kelsey, is also an award winning cook? His winning prize? A bottle of Beano! The following is his famous vegetarian recipe. cK Chili:
1 med. White onion – diced,
3 stalks celery – diced,
3 bell peppers (different colors, preferably) – diced,
2 serrano peppers – cored, seeded and finely chopped,
1 jalapeno pepper – cored, seeded and finely chopped,
6 cups (or three 12-ounce cans) mixed beans (e.g., black, pinto and cannelini), 4 cups (or two 12-ounce cans) vegetable broth or water,
Extra-virgin olive oil,
Chili powder,
Cumin,
Thyme (fresh or dried), a sprig or two’s leaves,
Cilantro (fresh, chopped) * a few sprigs,
Oregano (fresh and chopped, preferably) * a few sprigs,
Srirachi (Thai red chili) sauce, and finally,
Corn starch – optional.
1. In warm pot with olive oil, sweat the onions and celery for three minutes. Add all peppers (bell, Serrano, and jalapeno) and a bit more olive oil. Give a good stir. Add oregano, cilantro and thyme. Stir. Let sweat for a minute. Add beans and broth. Bring to a boil. 2. Add a few squirts of srirachi sauce and cumin and chili powder to taste. (Perhaps a tablespoon of each.) Stir. Lower to simmer. 3. Add corn starch to thicken (if desired).
Excellent when served hot over bread.