1 can (16oz) kidney beans
1 can (16oz) black beans
1 cup dry textured soy protein, rehydrated, or one more can of beans
1 medium white onion, chopped
2 large cans (32oz.) chopped or whole tomatoes
1/2 green bell pepper, finely chopped
1 zucchini (courgette), sliced and quartered
4 tablespoons chili powder, add more later, if desired
some chipotle powder is also excellent for heat, but be cautious!
1 tablespoon cumin powder
2-3 cups water, add more if you want it more saucey
2 cloves garlic, if desired
You can, of course, use more or less of any of the above ingredients, based on taste. Tweak any parts of the recipe until you get what you like best. That's what chili's all about!
Drain and rinse beans well. You can add 1tsp white vinegar to the pot to help get the air out of the beans.
Sautee green pepper, onion, garlic (if desired) until cooked, in large pot.
Throw the rest of the ingredients in. Bring to a boil, then simmer for 30 minutes. Add more chili powder if desired. Serve with thick slices of crusty bread.
Great on cold fall or winter days! Excellent leftovers for lunch.