Vegetarian Chili (for those who have to watch their cholesterol:) Or just anyone.
2- 14oz. cans diced tomatoes
2 cans Pinto Beans (drained)
2 cans black beans (or kiodney beans drained) do not drain black beans.
4 jalapenos (3 seeded and pulp removed) sliced
1 large white onion chopped
4 cloves garlic crushed (or 2 heaping tblsp. minced from a jar)
1/4 cup chili powder
1 tblsp. cumin, 1 tblsp. oregano
1/4 tsp. each black pepper & crushed red Pepper
Saute onions and peppers in 2 tblsp. olive oil. Add garlic and rest of ingredients, all but spices.. Bring to a boil, lower to simmer, cook for about 50 minutes add spices and cook for 10 minutes more, salt to taste. Stir frequently during cooking. I sometimes make this in a slow cooker. Throwing everything in the pot, set on high till it boils then turn it to
low and cook for 1 1/2 hrs. Stirring just now and then, no need to stir often this way. Wipe condensation from underside of l lid when you do stir.
