Three Bean Vegetarian Chili from Sunflower Cafe
1 large onion, roughly chopped -didn't grow that
3 bell peppers, roughly diced (I used one red, one yellow, one green, since that what I had) - grew those!
2 serrano chiles, seeded and minced - grew those, too!
1 T. chopped garlic - grew it!
1 T. chili powder
1-1/2 t ground cumin
1-1/2 t. dried oregano - grew it!
1 t. salt
1 t. ground pepper
1 c. cooked white beans
1 c. cooked black beans
1 c. cooked pinto beans - didn't grow the beans.....
1 lb. chopped fresh tomatoes - grew those!
4 ounces tomato paste
Use a nonstick spray in a heavy pot, and saute the onion over medium high heat until it's starting to color. Add the peppers and garlic, continue cooking five more minutes.
Stir in the spices and incorporate well. Add the balance of the ingredients, bring to a boil, reduce to a simmer, and allow to cook 15 to 20 minutes.
When it's done I typically stir in 4 cups of cooked brown rice. Freezes beautifully, and a great recipe for a winter lunch while working in the garden.