This easy vegetarian chili recipe is also extremely versatile.  Wrapped in a flour tortilla, it makes a great vegetarian burrito filling.  It can also be turned into a vegetarian appetizer by serving it as a warm dip with tortilla chips.

There are many ways to garnish this vegetarian chili.  Try adding chopped fresh cilantro, sour cream, Monterey Jack cheese, or a strong cheddar.

Three-Bean Vegetarian Chili

¾ cup dried pinto beans
¾ cup dried red kidney beans
¾ cup dried black beans
Two 28 oz. cans crushed tomatoes
2-3 fresh serrano peppers or jalapeno peppers, seeded and minced
6 large cloves garlic, minced
6 tbsp, chili powder/seasoning
2½ tbsp ground cumin
¼ tsp cayenne pepper
¾ tsp dried oregano
⅓ cup olive oil
3 yellow onions, chopped
salt and black pepper
water

1. Soak the beans overnight.  Drain the soaking water and set aside.
2. In a large pot, heat the olive oil over low heat.  Sauté the onions and the hot peppers until the onions are soft, about 10 minutes.
3. Add the garlic, cumin, cayenne, chili powder, and oregano.  Sauté for another two minutes, stirring constantly.  Add the beans and crushed tomatoes.  Add enough water to cover the beans by 3 inches.
4. Bring the chili to a boil.  Then reduce the heat to low, and simmer, uncovered, until the beans are very tender and begin to fall apart, 2 ½-3 hours.  If the beans begin to dry out before they are fully cooked, add a small amount of water.  Season to taste with salt and black pepper.

Yield: Serves: 6