Vegan Black Bean Chili

This recipe can be made using either canned beans or beans that you cook yourself.  It’s great for using up all those veggies you have (you can add carrots,

Black bean chili on top of my Biochem homework

zucchini, other types of beans, corn, etc.) and can easily be frozen to eat whenever.

1 green chili (can be large mild chili), chopped

1 red pepper, chopped

1 med onion, diced

3 cloves garlic, crushed

2 cans black beans (or 3 cups cooked beans)

1 (28oz) can diced tomatoes

In the beginning...

1 cup brown rice

2 bay leaves

2-3 Tbsp chili powder

2-3 tsp salt, or to taste

pepper to taste

1/2-1 cup water

In a large pot saute the onions and peppers 5-6 minutes.  Add the garlic and saute for one more minute.  Add the remaining ingredients, cover and simmer on medium-low heat for 60 minutes.  Make sure to check throughout and add more water if necessary, adjust the spices if needed and serve.