Please keep in mind that my measurements are approximate so that they may easily be adjusted for taste.
Step 1: Ingredients
1-2 tbsp. Olive oil
3 Cloves garlic
1 Red bell pepper
1 Yellow bell pepper
1 Green bell pepper
30 oz Dark red kidney beans
8 Plum tomatoes
1/4 cup Tomato paste
1 1/2 cups Water
2+ tbsp Chili Powder
1 tbsp Oregano
Cayenne pepper, salt & ground black pepper as desired
Ground beef substitute, such as Smart Ground (optional)
Step 2: Preparation
Dice the onion into small cubes. Because my eyes are extremely sensitive to onions, I use a vegetable chopper to cut them into small pieces. The onion I used made about 2 1/2 cups diced.
Cut the stem out of one of the peppers and remove the seeds. Slice the pepper into strips of about 1/4 inch thickness. Repeat with the other two peppers.
Use a garlic press to crush the garlic. If you don't have a press, cut the garlic into tiny pieces. Start by removing as much of the skin as possible. Lay the cloves out flat and with the flat side of your knife, firmly press down on the garlic, smashing it between the knife and cutting board. You should now be able to easily remove the rest of the skin. Dice the crushed garlic into small pieces.
Step 3: Cook the Veggies
Step 4: Preparation, Part Deux
Step 5: Add Remaining Ingredients
If you're unsure about the seasonings, err on the side of caution and put less in at first, then taste test the chili after 15 minutes of simmering. Add more seasonings as desired.
Step 6: Finished!
This chili is hearty enough on its own, but if you're sharing it with a "Where's the meat?" crowd, consider adding a serving of ground beef alternative to the bottom of the bowls. Scoop the chili on top and turn the meat substitute into the chili to mix.
Serve with a side of bread, over rice, with tortilla chips... the possibilities are endless. Enjoy!