Vegetarian chili for everyone!

My quest for a vegetarian chili started a couple years ago when I realized I actually do really like chili, I'm just not always the hugest fan of the meat. That being said, I am not vegetarian, I am just someone who happens to not eat a lot of meat. This chili is a combination of many different recipes, some trial and error and my own personal chili preferences. So whether you are like me and are not a fan of meat, are trying to cut your meat intake for any reason, want to try something new or are a vegetarian looking for a good chili...this recipe is for you!

I will warn you that I come from a family of 6 so this recipe makes a lot of chili. If you don not live with lots of people or chili obsessed people the recipe as written would be good for a chili potluck, a get together with friends and family or to freeze for later. Otherwise halving the recipe would probably last a few days.

Supplies

2-3 cloves garlic
1-2 bell peppers
1 yellow onion
2-3 carrots
1/4c chili powder
1tbs. cumin
1tsp. dried oregano
1/2tsp. Cayenne pepper
15oz black beans
15oz kidney beans
30oz pinto beans
28oz crushed tomato
15oz diced tomato
1-2c water

Other variations could include swapping a can of beans for a can of corn, adding a couple ribs of celery

Step 1: Raw Veggies

1 Yellow onion
1-2 Bell peppers
2-3 Carrots
1/3c water

Dice all raw veggies(pepper, carrot, onion)

Add enough water to cover the bottom of the pot(about 1/3c) and all diced raw veggies.

Cook on med-high heat, stirring, until the water is almost gone and the onion starts to brown.

Step 2: Spices

1/4c Chili powder
1tbs. Cumin
1tsp. Dried oregano
1/2tsp. Cayenne pepper
2-3 Garlic cloves-minced

Add all spices and garlic to the veggie pot, stir it all up to coat the vegetables in spices. Let the veggies and spices mingle for a bit still over med-high heat. If too dry and starts to stick add a bit of water(1/4c).

Step 3: Beans and Tomato

15oz black beans
15oz kidney beans
30oz pinto beans
15oz diced tomato
28oz crushed tomato
3/4c water

Drain all cans of beans, and a some liquid from the diced tomatoes. Rinse can of black beans.

Add all beans, tomatoes and 3/4c water to the pot and stir until everything is thoroughly mixed.

Bring pot to a boil, let boil for around 5min.

Step 4: Simmer

Turn down to low heat and cover. Let simmer 15 min, stirring periodically.

Remove lid and continue simmering for 10 minutes or until desired thickness is reached.

Step 5: Serve

Once desired thickness is reached you can eat it plain, with crackers, in a cornbread bowl, on a hot dog...pretty much any way you eat normal chili. Top with cheese, sour cream or oyster crackers.