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Veggie Table - Show #39

Vegetarian Chili

4 -- Green peppers, diced
2 -- Medium onions, diced
2 -- Celery stalks, diced
1 - 15 oz. (426 mL) -- Can of garbanzo beans, drained
2 - 15 oz. (852 mL) -- Cans of dark kidney beans with juice
1 - 15 oz. (426 mL) -- Can of whole peeled tomatoes with juice
4 tsp + (20 mL +) -- Black pepper
4 tsp (20 mL) -- Salt
4 tsp (20 mL) -- Ground cumin
2 tsp (10 mL) -- Chili powder
1 tsp (5 mL) -- Fresh basil leaves, chopped
2 tbsp (30 mL) -- Veg/canola oil
2 -- Garlic cloves, diced or crushed

Heat heavy bottom pan or stockpot over medium heat. Add oil and when heated, add onions and garlic. Immediately add ground cumin and chili powder. Stir constantly about 30 seconds and add all the remaining ingredients. Cover and cook slowly for two hours, stirring frequently. Serve hot with steamed tortillas or nor bread.