Easy Vegetarian Chili
By AnnaMarie Howard Woods - 12/27/2016

Who doesn't love a hearty bowl of chili on a cold winter's night? This simple version is comforting and healthy. Serve it up with some Corn Bread for a real treat!


4 to 6 cups dried beans, any combination of varieties. (this photo is equal parts kidney and garbanzo)
2 large Bell Peppers
1 large Onion
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
3 tablespoons Chili Powder (to taste)
1 tablespoon *Salt
28 oz Canned Tomatoes
Honey (to taste)

Prep Time: 15 minutes

Cook Time: 3-4 hours

Serves 10-12

PREP: Cook a big pot of beans. To do this, sort through your beans for any hard debris. Put the beans in a large pot or slow cooker covered with water by 4 inches. Add about a tablespoon of salt. Simmer on medium-low until soft, about 3 hours. 

Dice onions and bell peppers.

COOK: Saute onion and bell peppers together in olive oil in a large pot. Add beans with liquid, tomatoes,  and spices. Add honey to taste. Adjust spices, salt, and honey to taste. Simmer on low, allowing flavors to meld, until you are ready to eat. Add water to thin if necessary.

SERVE: Serve with a dollop of sour cream, chopped cilantro, and homemade corn bread.

*Not table salt (NaCL). Real Salt, Himalayan Salt, and other natural salts are a healthier option.