Food is Good: Vegetarian Chili

The weather is starting to gradually change. Remember those terribly hot and humid days on the East Coast?? I love fall with the many colors and chilly nights and clear cool days with the sun staying with us less and less. There is nothing more satisfying on a cool autumn day than a big bowl of chili, vegetarian style! All fresh ingredients, with the exception of the frozen soy crumbles, which you can choose to omit. Here is my recipe:
A big soup pot with a Tbsp. of canola oil, then add chopped garlic and onion to saute.

Pour in home cooked Kidney beans and a few Northern beans. Lots of fiber and vitamins already!

Next comes the package of soy crumbles and a can of crushed tomatoes. Mix well and add chopped red jalapeno peppers(warning, hot, hot, hot!), cumin, red pepper flakes, oregano, and pepper to taste. Now mix again and add enough water to cover the ingredients.

Bring to boil, then simmer uncovered. Let cook and have the flavors mingle for about 2 hours.
Voila, a hearty chili!

Enjoy, what could be more easy?!

Read more vegetarian recipes at: Baked Stuff Potatoes.