Mixed Bean Chili (vegan)
Serves 10-12
For all ingredients, please use those that are organic or grown without pesticides.
 
2 tablespoons olive oil
1 red onion, chopped
3 sweet bell peppers, red, orange, and or/ yellow, coarsely chopped
1 jalapeno pepper, finely chopped
2 cloves garlic, minced
1 4 ounce can diced green chilis
3 tablespoons dried oregano
2 tablespoons ground cumin
1 tablespoon ground corriander
3 tablespoons chili powder
1 teaspoon sea salt
  freshly ground black pepper
2 28 ounce cans chopped or crushed tomatoes
6 cups beans, pinto, kidney, navy, or any firm yet creamy bean
 
Dry beans are ideal, but time consuming as they need to be soaked overnight and cooked. Think ahead next time you are soaking beans and make extra to use for chili. For this recipe, I had a surplus of both pinto and kidney beans and combined them. Canned beans are fine to use. If using canned, drain and rinse 2 cups of them before using.
For serving, consider the following choices:
  avocado, cubed
  red onion, diced
  sliced scallions
  fresh cilantro leaves
  fresh lime wedges
  toasted pepitas
  oven baked tortilla chips
  sweet pea guacamole
  hot sauce
 
Heat the olive in a dutch oven or stock pot over medium heat. Add the onion, sprinkle it with a little sea salt, and cook for about 5-10 minutes until it begins to soften.
Add the peppers, jalapeno, and garlic and cook for another 5-10 minutes. Add the green chilis, oregano, cumin, coriander, and chili powder, salt, and pepper. Stir to incorporate the spices and cook for a minute or two.
Add the beans and tomatoes. Stir and allow the chili to come to nearly a boil. Reduce the heat to a simmer and allow to cook for about an hour until the mixture thickens.
Taste for seasonings. At this point, you might want to add more salt, cumin, chili powder, or even hot sauce to create flavors to your liking.
Serve immediately or save for later. There will be enough to serve about 10 people or to freeze for those days when you don’t want to cook.