Ingredients

Ingredients (use vegan versions):

3 14 oz cans of beans (I use a mix of black and kidney)
1 28 oz can of diced tomatoes with Italian seasonings
2 tablespoons chili powder plus more to taste
1/4 teaspoon cheyenne pepper
1/4 teaspoon black pepper plus more to taste
dash of salt
2 tablespoons minced garlic (I use the diced jarred kind and it comes out fine)
1 medium onion -- chopped
1 medium green pepper-- chopped
olive oil

Directions:

This is my version of veggie chili. It''s so easy that even my friends who "can''t cook" have made it with no trouble. Be sure to use enough chili powder and pepper or it will be rather bland.

In a large stock pot, heat a small amount of olive oil over medium heat. Saute the onion, pepper and garlic until tender.

Add the can of tomatoes and spices. Lower the heat.

Drain and rinse beans and add them to the pot. Stir and allow to simmer for flavors to combine. Adjust seasonings. (If you allow this to sit over very low heat, you don''t have to watch it-- just stir occasionally. The longer it cooks, the better it tastes.)

Serve over brown rice or barley. It''s also good with a sprinkle of vegan cheddar "vegan cheese".

Serves: 4

Preparation time: 15 minutes (plus cooking time)