so I made a really delicious vegan black bean chili yesterday.


This makes a big batch.


In stock pot, combine 3 large cans of black beans (with liquid), 3 15 oz cans of fire roasted tomatoes, 1 can of mexicorn, as many carrots are you feel like (i did a 1 lb bag), 3 cups of veggie stock.  Heat it up.

In a pan, heat some olive oil and toss in as much diced red pepper as you want (i did a whole large one), a handful of chipotle pepper, and heat on medium.  throw it in the stock pot whenever you feel like it.

In a second pan, i heated more olive oil, threw in a ton of chopped garlic, 1 teaspoon of cumin, squeeze a whole lime, salt and pepper to taste (i use jane’s crazy salt) 1 tablespoon of chili powder, a chopped jalapeno, and 3/4 of a sweet onion (finely chopped– i did mine in the food processor).  i cooked that up until the onions were more or less burned.   throw it in the stock pot.

Stir it all.  Boil w/ lid off to cook off some water.  Devour with friends.