Vegetarian Chili

Feels like an early fall! Temperatures have been fantastic with evenings finally starting to get cooler. My favorite season is Fall and our primary eats during the season are stews, soups and of course CHILI!
I don't have a recipe with strict measurements, in fact I love cold weather meals because they are usually so easy and/or forgiving on measurements. A lot can be customized for personal taste, leftovers and what you have on hand.  Here goes:

Tomato Sauce *I use two of the large cans of good quality sauce-29oz or so each
Tomato paste *I use one 6 oz can but have two on hand
Kidney beans *I use (2)Large cans or (4) "regular" of dark and light, sometimes a can of black beans or even a mixture, the idea is to avoid running to the store!
Celery *About (2) stalks, chopped small
Onion * (1)whole medium sized, also chopped small
Green pepper * (1) stemmed, white inner ribs out and chopped small
Green chili *(1) small can of chopped, liquid and all
Fresh Garlic (2) Cloves, minced or about (2) heaping tablespoons of the minced in oil kind
Chili powder 1/3 of a cup
Curry (1) Teaspoon
Mustard (1-2) Tablespoons
Worcestershire sauce (1) Tablespoon
Garlic Salt (1) Teaspoon
*Optional TINY splash or 2-3 drops of liquid smoke

I try to save on dishes by doing the sauteing of vegetables in a pot large enough to also hold the finished product.
Directions: Saute celery, onion and green pepper until tender..maybe 3 minutes. Add garlic, cook another minute or so. Add can of chopped green chilies. Dump in the tomato sauce, paste, beans. Stir gently to avoid mushing up beans. Add Chili powder, curry, mustard, Worcestershire sauce, garlic salt
Cook over low-low medium heat for at least 30 minutes. Pull off heat and add liquid smoke if using. BE CAREFUL using it...go a drop at a time...the smokiness is wonderful to enhance the natural but it can also overpower the other ingredients. Leave the chili on the stove till it cools down some and flavors have come together. Stir, taste and adjust. You can refrigerate overnight or re-heat later for dinner.
*If chili seems too hot? You can add a tablespoon or so of brown sugar and a little salt
*Serve with cornbread or corn cakes *I make mine with egg replacer