Recipe: 5 Bean Chili

This is especially good the next day!
(Especially if that day is chilly.)

This is one of my very few recipes I created myself.  Enjoy!  -Emily

(Remember to check backs of cans, etc for things like "lard"in the beans or other spices in the tomatoes, etc.  -- get pure plain beans!  I usually soak mine overnight and then use 1.5-2 cups worth, but cans work fine, too-- that's how I started making this recipe.)

Vegetarian Chili

Serves 8-16

Ingredients:

2 Tbsp olive oil

3 small yellow onions, chopped (about 1.5 cups)

2 cloves garlic, pressed

2 Tbsp chili powder

1 tsp sea salt

1 tsp paprika

¼ tsp coarse black pepper

26 oz box strained tomatoes* (I use “Pomi” brand)

32 oz vegetable broth  (I use water+ Rapunzel Vegan Boullion cubes with Sea Salt)

1 large green pepper, finely chopped in Cuisinart

1 small jalepeno pepper, finely chopped in Cuisinart (optional)

½ cup cornmeal

¼ cup flaxseed meal

5 cans beans: Black, Navy, Kidney, Soy, Chickpea (or 1.5-2 cups dry, soaked)

Directions:

1.  Coat pot with oil, set on medium heat.  Add onions and cook until they begin to soften.

2.  Drain and rinse beans.  Add all beans to a large bowl and mix.  Sprinkle with the chili powder, paprika, salt, pepper, and garlic.  Mix well.  Add to pot.

3.  Stir in tomatoes.  Add broth, peppers, cornmeal and flaxseed meal.  (Be sure to mix very well as cornmeal tends to clump.)  Bring to a boil. Then simmer, covered, 15-20 minutes.

• Make sure in the “Ingredients” the ONLY ingredient is tomatoes!  I don’t like to use canned, as they aren’t as healthy.