Veggie Chili

Black Bean Chili

• 1/2 large onion, diced
• 1 tablespoon oil
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon mexican oregano
• 1 cans (15 ounces) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1/4 cup brewed coffee (I threw in a pinch of instant coffee)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2c broth (I used Better Than Bouillon No Chicken base)
• 1/8 teaspoon liquid smoke
• few drops lime oil (I'll send this with Jeff)

In a pot, saute onion in oil until translucent. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer. Stir in everything else. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Yield: 2 quarts

Old Chili

This one is ok, but not great.

• 1 can black or pinto beans, drained
• 1 can sliced olives, drained
• 1 can kidney beans, drained
• 2 (small) can tomato paste
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 tbsp olive oil
• 3 tbsp vegetable broth
• 2 tbsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• Dash cayenne pepper (optional)
• dash red pepper flakes (optional)
• 1/2 cup TVP + 1/2 cup water (optional)

In a medium to large soup pot, sautee the onion, bell pepper and garlic in the olive oil.

Add tomatoes, vegetable broth and chili powder and stir.

Reduce heat to medium low and add beans. Stir occasionally and cook for at least 20 minutes. Add TVP and water 10 minutes before done cooking. Of course, the longer you cook chili the better, but if you're pressed for time, 20 minutes is fine.

For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.