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California Chili (vegetarian)

From Pat Barger at Queen Anne CK, adapted from Vegetarian Times, 1995
In a large pot heat 2 T oil.
Add 4 cloves minced garlic, 2 c diced onion and 2 diced green peppers. Saute until tender crisp (onions are transparent.)
Add 4 15 oz cans of diced tomatoes, 6 T red wine vinegar, 2 t oregano, 2 t cumin, 2 T chili powder, 2 cans undrained pinquitos (S&W spiced bean product) and 3+c each of previously cooked black beans, garbanzos and red kidney beans.
Simmer about an hour to blend flavors.
To freeze, divide into 12 labeled ziplock bags. To serve defrost in frig or MW and heat well. Garnish with diced onion and grated cheddar if desired.