Chili

Meatless Chili can taste good!!! I like to experiment, and this one came out great!
I made it a bit spicy for me, but not Paul... so tone down the chili by a 1/2 to 1 Tbs if you don't want it as spicy... you can always add more!

Ingredients:
1 large onion
1/2 red pepper
1 large can diced tomatoes w/ green chilies (28 oz)
1 small can of tomoto paste
3 gloves of garlic crushed
2 bay leaves
3/4 c of broth (I had a container of mushroom broth open, so used that)
2 Tbs of chili poweder
1 tsp of Ancho chili powder
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 can small red kindey beans (15.5 oz)
1 can canelli (white kidney) beans (15.5 oz)
1 can pinto beans (15.5 oz)
1 large can of black beans (26.5 oz)
1 1/2 cups of frozen corn
(I was going to add mushrooms, but we had used them up already, so will try next time)

Saute onions and red pepper in a little bit of canola oil (or water)
Add diced tomotoes, garlic, broth, and spices and let simmer for 10 minutes.
Add cans of beans and let simmer on low for 30 minutes
Add rinsed frozen corn and let simmer another 5-10 minutes.

Serve over brown rice or slice some sweat potatoes and/or white potato into thick chips and bake on a cookie sheet in a 400 degree oven till starting to brown. Serve chili over potato.

Enjoy!