vegetarian chili

Ok, ok, so chili is not really a soup, but it falls under the soup/stew/stoup category, sort of. We've had a chilly week, so the timing seemed right anyway. :-) We are a mix of meat eaters and vegetarians here, and this is one meal everyone enjoys.

Here is what you need:

Olive oil, 2 T
Garlic, 6 cloves, minced
Onion, 1 medium, chopped
Tomatoes, 3 medium, chopped
Red bell pepper, 1, chopped
Green Italian pepper, 3, chopped
Kidney beans
Garbanzo beans
Faux ground meat (I used Quorn-brand mince)
Pureed tomatoes
Tomato paste, 1 T
Corn (frozen or canned)
Cumin, 1 T
Red chili peppers, 3, small
Fresh cilantro, shredded cheese, chopped onion, for garnish

Like I've said before I use dried beans, but canned work just as well. If you use dried beans, don't forget to soak them overnight and cook until soft ahead of time. :-) I used one 16-oz. jar of pureed tomatoes that we canned ourselves; obviously, store-bought is also fine. We grow many varieties of chili peppers each year for our cooking; if you are not sure what Scoville level you can tolerate, you may want to skip the fresh chilis and play safe using basic chili powder.

Saute the chopped vegetables and faux ground meat in the olive oil until onions and peppers are soft. Add the remaining ingredients (save the garnishes) and simmer for 40 minutes. While cooking if you find the chili too thick or thin, add a little water or corn flour, respectively. Enjoy!