Bean Chili

I usually have a bunch of different types of beans left over, already cooked. I add them to some water with a can of diced tomatoes and bring it to a boil (takes about 10 mins) along with (depending on my mood) chopped carrots, collard greens, mushrooms, or some combination of the three. During that time, I sauté chopped onions and peppers in the following spices: chili powder, cayenne pepper, salt, pepper. I add them to the beans, add more of those spices as well as some cilantro, and simmer another 20-30 mins until the soup thickens and the peppers are soft. Optional to add corn or meat too!

Enjoy with a hefty grating of cheese (I like cheddar), nutritional yeast, and some fresh cilantro and/or scallions.

Suggested portions (makes a large pot):

• 6 cups cooked beans (I like kidney, pinto, black, and/or great northern)
• 3 cups water
• 1 can (28 oz) diced tomatoes
• 1 onion
• 2 peppers
• 2 carrots
• 4 leaves collard greens
• 4 white mushrooms
• ½ cup corn
• Spices: 2 tbsp chili powder; ½ tsp cayenne pepper; salt and pepper to taste