Bean "Chili"

2 tbs

Olive oil

1

Large onion, diced medium

1

Large red or yellow bell pepper, diced medium

2

Carrots, quartered lengthwise and diced

2

Large celery ribs, diced

3

Jalapeno peppers, diced fine. Remove seeds and veins for a milder chili.

6

Medium garlic cloves, minced or pressed

1 1/2 tsp

Ground cumin

1 tsp

Ground red pepper

1 tsp

Ground black pepper

2 tsp

Paprika

1 1/2 tsp

Ground corriander (optional)

1

28 oz can crushed tomatoes with puree

3 cups

Vegetable stock or water

2

15 oz cans kidney beans, rinsed and drained

2

15 oz cans black beans, rinsed and drained

2 tbs

White or white wine vinegar

1 cup

TVP, millet, bulgar, groats, long grain rice or quinoa

Salt, to taste

Heat oil in a large heavy-bottomed put over medium-high heat. Add onion, carrot, bell pepper, celery and jalapeno. Saute until they begin to soften, 8-10 minutes.

Add garlic and spices. Stir until fragrent, about 1 minute

Add tomatos, stock, beans, and vinegar and bring to a simmer.

Add TVP or grain and simmer, uncovered, about 10 minutes for TVP or 15-25 minutes for other grains.

Season to taste and serve.