four-bean vegan chili

this "musical" chili proves that meat is not needed to make flavorful, hearty food. in fact, the vegetables and spices truly shine when they are not coated in animal grease. see for yourself!

four-bean vegan chili
adapted from the best vegetarian chili in the world

yields about 8 cups/servings

ingredients:

1 T olive oil
3 cloves garlic, chopped
1 T chili powder
2 bay leaves
1-2 tsp cumin
1-2 tsp oregano
1-2 tsp onion powder
salt and pepper, to taste
1-2 jalapeno peppers, minced
2 sweet bell peppers, green and red, seeded and chopped
3 1/2 C (or 28 oz. can)  crushed tomatoes
2 C cooked (or 16 oz. can) each of black, pinto, kidney, and garbanzo beans

directions:

1. gather ingredients. chop peppers, using gloves to protect your skin from the jalapeno oil. if using fresh tomatoes, pulse in food processor until chunky.

2. heat oil in a large pot over medium-high heat. stir in garlic and peppers and cook a few minutes.

3. add tomatoes and seasonings, to taste. bring to a boil.

4. stir in beans, cover, lower heat and simmer about 25 minutes.

add cooked grains, like quinoa or millet, and serve over greens for a balanced meal. or dip with your favorite bread or chips. 'tis the season for warm, comforting chili!

note: if serving meat-eaters, you may want to "fatten up" the flavor a bit with a tablespoon or two of vegan butter. this is my trick for making soups and such taste more "meaty".