Chili

This is one of our favorite recipes. Its official title is Chili Sin Carne, but we usually call it chili stew because of all the veggies. As you can see, it makes a lot of soup, enough for a solid dinner for two and lunch for two the next day. It takes a little while because of all the chopping, but in my world, it's totally worth the effort. It's slightly-but-not-too-spicy the way it's written, but if you want to unspice it just leave out the red pepper flakes.

Chili Stew

2 Tbs olive oil
1 medium onion, diced (1 ½ cups)
2 carrots, diced (1 cup)
1 small bell pepper, diced (1 cup)
4 cloves garlic, minced (4 tsp)
1 28-oz can crushed tomatoes (not drained)
1 15-oz can black beans, drained
1 15-oz can kidney beans, drained
1 12-oz package Morningstar soy crumbles (or cook up the same amount of real meat)
2 Tbs chili powder
1 Tbs plus 1 tsp cumin
1 Tbs brown sugar
2 tsp dried oregano
1 tsp red pepper flakes (to taste)
10 ounces frozen corn

1.Heat oil in large pot on medium-high. Add onion and saute 2 minutes. Add carrots and bell pepper and saute 2 more minutes. Add garlic and saute 1 more minute.
2.Add everything else except corn, add a cup or so of water, and simmer 20 minutes, stirring occasionally.
3.Add corn, add a little water if the chili is too thick for you, and simmer 10 more minutes.