Ingredients (use vegan versions):
- 5 peppers (in this case, they were 1 big jalapeno, 2 cuban frying peppers, 1 hot hungarian, 1 long cheese pepper, and a little paprika)
- 1 cup dried black beans
- 1 cup dried pinto beans
- 1 cup dried kidney beans
- 2 onions (white and yellow?)
- 3 garlic cloves
- tomatoes (3 big beefsteak or about 8 roma)
- cumin,
- olive oil
Directions:
Soak the beans overnight, then simmer until tender (1 to 2 hours) I
tend to add some seaweed while cooking (dump in a bowl so you can use
the bean pot for frying) Roast the cumin in a frying pan (optional,
but valuable) I used about 2 to 3 tsp. Chop onions and garlic, saute
in oil. Chop peppers, saute with onion & garlic. Add chopped
tomatoes, cook a until soft. Add the beans, and some bean liquid.
Add the spices and cook for another hour or so.
It seems to be good stuff, though a bit too hot. The black beans and
tomatoes really help give it body. This is probably the first vege
chili I've made that was *better* than the meat chilis I used to make,
though I've had some batches that were almost as good. Serve with
good vegan bread and/or rice.
Serves:
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