Food From Friends, Vegetarian

Yield: 10 servings

2 tbsp. extra-virgin olive oil
1 1/2 cups diced onion
1 cup diced bell peppers (a mix of red, yellow and green is nice)
1/4 tsp. salt (or to taste)
2 tbsp. chili powder
1 tbsp. minced or crushed garlic
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. dried basil
Big pinch of cayenne pepper
One 28-ounce can crushed tomatoes packed in tomato puree
One 15-ounce can diced tomatoes
1 cup vegetable broth
One 15-ounce can black beans, drained and rinsed
One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
One 15-ounce can red kidney beans, drained and rinsed
Freshly ground black pepper

1. Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add oil and wait about 30 seconds, then add the onion, peppers and salt. Cook, stirring often, for 5 to 8 minutes, or until onions are translucent and both the onions and peppers are beginning to soften. 

2. Add the chili powder, garlic, cumin, oregano, basil and cayenne; sauté until fragrant, about 1 minute.  

3. Stir in the crushed tomatoes, diced tomatoes and vegetable broth; bring to a boil.  

4. Add all the beans and bring to a boil again. Reduce heat, partially cover the pot and let the chili simmer gently for 20 minute – or as long as 1 hour. (If simmering longer, give it a stir every 10 minutes or so to see if it needs some additional stock.)  

5. Grind in some black pepper and taste to adjust the salt. Serve hot. 

Protein: 10 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Dietary Fiber: 10 g, Calories: 211.