A Very Imprecise Vegetarian Chili

Here's a great thing about chili: it's really hard to mess up. It's infinitely adjustable to individual tastes, and very versatile. When it comes to chili, I don't measure. I dump in spices, sample, and adjust. This may sound intimidating to try, but I find it liberating.

Here's a recipe, but it's mainly approximations and it's made to be tinkered with. Love spicy? Crank up the pepper. Like bite? Add vinegar. Hate kidney beans? Use pinto.

Vegetarian Chili
feeds...a lot of people. We easily fed 5 with tons of leftovers.

• 1 to 2 28-oz cans of red/dark red kidney beans
• 1 28-oz can of black beans
• 42 oz (1 14-oz can and 1 28-oz can) canned diced and/or crushed tomatoes (you can add some fresh chopped tomatoes if you like, too)
• 1 cup water or stock
• 2 yellow onions
  
• 2 chipotle peppers, minced (you might want to leave out the seeds if you don't like it spicy)
  
• 2 tbsp peanut butter (I like Skippy (creamy), but I think anything else would be fine.)
  
• 1 tbsp oregano
• 2 tsp paprika (less if it's strong paprika)
• 2 tbsp cumin
• 2 tbsp coriander
• 1 tbsp garam masala (this was a great impulse add)
• 2 tbsp cayenne pepper
• 1 tbsp unsweetened cocoa powder
  

1. Put about a tablespoon of oil or butter into a large pot, and saute onions until browned.
2. Add beans, tomatoes, and spices.
3. Let simmer for 20-30 minutes, or until you're really, really hungry.

Seriously, it's that easy. And it's great topped with cheese (vegan if you omit this!) and with rice or tortilla chips, or cornbread if you're feeling ambitious.

Listed above are baseline ingredients in ballpark amounts. Experiment, and taste as you go!

Happy cooking!