VEGETARIAN CHILI
(This makes a big pot of chili!  You can always freeze what you have leftover.)

(Serves 10)
Ingredients:
  • 2 cans dark red kidney beans, rinsed and drained
  • 3 cans small red beans, rinsed and drained
  • 3 cans pinto beans, rinsed and drained
  • 3 mediums onions, chopped
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 tomatoes, diced
  • 1 can (28 ounces) tomato puree
  • 1/2 cup dehydrated vegetables
  • 1 green pepper, diced
  • 6 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 tablespoons olive oil
  • shredded cheddar cheese, (enough for a topping)
Directions:
Sauté onions and garlic in olive oil in a big pot.  Add crushed tomatoes and simmer a few minutes.  Then add all of the rest of the ingredients except the tomato paste.  Let all of this simmer for 1 1/2 hours.  Then add the tomato paste and simmer another half an hour.
Put shredded cheddar cheese on top of your bowl of chili.  Great served with cornbread!

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