Veggie Chili

Source: http://crumblycookie.wordpress.com/2009/02/20/vegetarian-chili/

Ingredients:

• 2 tablespoons olive (or vegetable) oil
• 2 medium onions, diced
• 1 medium red bell pepper, cored, seeded, and finely diced
• 6 garlic cloves, minced or pressed through a garlic press
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1½ teaspoons ground coriander
• ¾ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• ⅛ teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• ½ teaspoon salt
• 1 tablespoon soy sauce
• Garnishes: lime wedges, sour cream, cheddar cheese, scallions, red onion, cilantro

Directions:

1. Heat the oil in a large Dutch oven over medium heat. Stir in the onions, bell pepper, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
2. Add the tomatoes, beans, salt, and soy sauce. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat to low. Cook, covered, at a low simmer for one hour, stirring occasionally. If the chili is too thin, cook uncovered until it’s your preferred consistency. Serve with the garnishes.
3. Freeze leftovers.