With the long cold winter Chicago has had, chili has becme a winter staple. This vegan version has no meat but everything else that can be found in ordinary chili. With the robustness of the cumin, chili spices and beans, you don't even miss the meat.

 

Vegetarian Chili

1 onion

1 red pepper

2 stalks of celery

2 cans kidney beans

2 cans white cannellini beans

1 large can crushed tomatoes

1 small can tomato sauce

Add cumin, chili powder to taste

 

Grill one onion, pepper, and two stalks of celery. Add the beans and canned tomotoes and season with cumin and chili powder. Cook over low heat for an hour and a half.

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