Kevin’s Veggie Chili

1 large onion, peeled and chopped
3 or 4 cloves garlic, diced
1 or 2 jalapeno peppers, seeds and veins removed, finely chopped
1 green and 1 red bell pepper seeded and chopped
3–4 cans beans (your choice: pinto, kidney, black, red…)
2 big cans crushed tomatoes
1–2 tablespoons tomato paste
1 package frozen corn
2 TB fresh cilantro leaves, chopped
1 bay leaf
1 whole dried ancho chili
1–1.5 tsp cumin
Lots o’ chili powder
Cayenne to taste (optional if you prefer less heat)
2 TB cooking oil
Salt and black pepper to taste
TVP, bulgur, or cooked veggie beef or sausage could be added for extra texture and protein

In a large, heavy-bottomed stew pot, heat a couple of tablespoons of corn oil (or any oil) over medium heat. Add onion, garlic, jalapeno, and bell peppers and sauté till tender. Add cumin, chili powder, cayenne, salt and black pepper and sauté a minute or so longer.

Add beans (with their liquid) and tomatoes (also including liquid) along with bay leaf, whole ancho chili, and corn. Add water, if necessary, to bring to a chili-like consistency. Bring to boil, reduce heat and, while stirring occasionally, simmer for 15–20 minutes till all ingredients are heated through and tender (add TVP or other meat substitutes at this point if desired.)

Remove bay leaf and ancho chili (or better yet, break pepper up and add back to pot, sans stem and other hard bits.) Stir in cilantro, and adjust salt, black pepper, and chili powder to taste.

Makes a large pot of chili!