veggie chili

this is easy and a great way to serve vegetarian to non-vegetarian guests. change the beans around to have fun with the dish. i like all black beans, and there are other beans, such as northern, as well.

ingredients:
1 t olive oil
1 large onion, very coarsely diced
2 large green bell peppers, very coarsley diced
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans
1 can (15 oz) black beans
2 cans (15 oz) stewed tomatoes
6 t chili powder
2 t garlic powder
3 t ground cumin
1 T brown sugar
optional:
1 pound macaroni
2 cups shredded cheddar cheese
2 cups sour cream

instructions:
-heat olive oil in large pan and add onion and green pepper. saute until soft.
-add tomato sauce and then fill the tomato sauce can up with water and add that too.
-pour beans in a collander and rinse throroughly. add them to the chili.
-add stewed tomatoes, spices (you may want to tone down the chili powder for kids), and brown sugar. (add more water at this point, if you want the chili thinner.) cover and heat to warm.
-taste and then add more chili powder, garlic powder, or cumin as needed.
-cover and let chili cook on medium-low heat for 1/2 hour to bring out tastes. or put in a crockpot and let it cook for a few hours.

optional:
-before serving chili, cook macaroni according to directions on package. spoon into bowls and ladel chili on top.
-or serve shredded cheese on the table in a bowl and have audience scoop spoonfuls into their chili and stir in.
-or serve sour cream on the table in a bowl and have audience scoop spoonfuls into their chili and swirl in.
-or do all three, or any combination thereof.

serves 6-8

this recipe is one of devon's own.