no meat chili
adapted from the picky eater

Yes. This is the fifth chili recipe I am including.

Yes. We NEED five different kinds of chili. The 'regular' chili recipe, the 'sweet' chili, the Zippy's chili, the pork meat chili and now the #MeatlessOneDay make-it-fast-and-in-one-pot vegetarian chili.

All you carnivores need to know is that meat-eater husband made this chili TWICE, and took it to his office's chili cook-off. Since this is not Disney-life, the recipe did not win the office pool, but there were quite a few requests for the recipe (hence this page).

1 can kidney beans
1 can black beans
1 can pinto beans
2-3 stalks of celery, finely chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced, regular onion
1 28 oz can crushed tomatoes
A bit of olive oil

5 garlic cloves, minced
2T chili powder
1t cumin
1t coriander
1t  Ghirardelli cocoa powder (unsweetened)
1/2t garlic powder
1/4t cayenne pepper
A couple splashes of shoyu
Black pepper and paprika to taste

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Rinse and drain all of the beans. 

Drizzle a bit of olive oil into the chili pot (I use a dutch oven) and saute garlic, onions, celery and red and green peppers, in that order. Do not let the garlic burn. Once all the vegetables have started to soften, dump everything else in and stir well.

Let it simmer for about 30 minutes. You don't even think about missing meat. At all.

NOTES:
1. Original recipe uses corn instead of celery. Corn makes the chili a little sweet, and we liked the spicier, 'chili-er' taste
2. Do not leave out the chocolate. It's weird, but necessary somehow.
3. Same with the shoyu.

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