Vegan Chili

My chili is usually a mish-mash of the recipe below and whatever leftover ingredients are hanging around my refrigerator. Sometimes I put in the end of a jar of salsa or pasta sauce or throw in some frozen corn that has been lingering almost to the end of its welcome. Nevertheless, I usually follow this recipe (and double it):

Ingredients

• 2 tablespoons of olive oil
• 2 medium onions, chopped
• 2 large green bell papers, chopped
• 2 stalks celery, minced
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 15-ounce can tomato sauce or puree
• 16-ounce can crushed tomatoes
• 1 bay lea
• 1 cup cashew pieces
• 3 cups dark red kidney beans (two 15-ounce cans)
• 15-ounce can of garbanzo beans
• 1/2 cup diced carrots

Instructions

0. In a large pot, heat olive oil. Add onions, green bell peppers, celery, and carrots and cook over medium heat until the onions are translucent, about 10 minutes.
1. Stir in the garlic, basil, oregano, chili powder, cumin and black pepper.
2. Add tomato sauces, tomatoes (with juice), and bay leaf. Reduce the heat to low and cook for 2-3 minutes.
3. Stir in the cashews and cook over low heat for another 16-17 minutes.
4. Add the beans and cook for about 25 more minutes (sometimes longer), stirring frequently. It’s done when all the ingredients are well mixed and soft and the chili is thick and bubbly.