Vegetarian Chili:

From Tao of Cooking
For Staying cozy warm and hearty, cooked the slow, simmering old fashion way.

• 2 c. (1 lb.) pinto beans
• 2 tbsp. vegetable oil
• 1 1/2 c. medium onions, finely chopped
• 1 tsp finely chopped garlic cloves
• 2 large green peppers, diced
• 1 tsp. ground cumin
• 4 tsp. chilli powder (pinch cayenne pepper)
• 1 tsp. oregano
• 4 c. chopped tomatoes, fresh or canned
• 2 c. vegetable stock or water
• 1 bay leaf
• 1/4 c. red wine
salt to taste

For garnish:
• 1/2 c. shredded Cheddar cheese (Use Tillamook - non hormone) or vegan
• 1/2 c. organic sour cream (substitute greek yogurt)
•1/2 c. salsa
• 1/2 c. crumbled tortilla chips (organic corn)
• Extra cilantro sprigs

Directions: Place the beans in a bowl and cover with water overnight. Drain. Heat the oil in saucepan. Add onion, garlic, green pepper, cumin, chili powder, cayenne pepper, and oregano. Cook, stirring occasionally, for 5 minutes. Add tomatoes, water, bay leaf, red wine, salt , and beans and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender. Taste for seasoning and garnish with generous spoonful of grated cheese or other garnish.
Makes 8 cups