Vegetarian Chili

Bob likes to think of himself as a chili making master. He makes a pretty decent green chili, a very spicy red chili, and once he made a whiskey chili that he doesn't like to speak about. But I make a pretty decent vegetarian chili. Like most of my recipes, its a Rachael Ray recipe.

Start by turning the stove top heat on medium under a large pot. Add some EVOO. Toss in a large chopped white onion, a chopped red pepper, and 2 chopped cloves of garlic. You can also add a chopped jalapeno, but I since I am not allowed to chop jalapenos since the time I got some juice in my eyes, I don't add jalapenos. Let the pepper, onion and garlic cook down for about 5 mins.

After the pepper, onion, and garlic have cooked down, add 1 can of drained kidney beans, 1 can of drained black beans, 1 can of refriend beans, 1 28oz can of crushed tomatoes, and 8oz of vegetable broth.  Toss in a handful of cumin and a handful of chili powder. Let the mixture come to a boil, then bring it down to a simmer. Simmer for 5mins, then enjoy.

I like to put some blue tortilla chips in the bottom of the bowl, spoon some chili over top, then add some shredded cheese and sour cream to the top.