Vegetarian Chili

Today's recipe is a Neah B original.This recipe came about while doing the

Daniel's fast.Although there's no meat allowed, I wanted something good and

hearty;so this chili recipe was born. And now that the weather is getting cooler, I hope you enjoy.

Love,

Neah B

(Serves 4-6 hearty bowls)

• Canola/olive oil (4 tbs)
• white/yellow onion (1/2 an onion)
• garlic (4-6 cloves)
• red bell pepper (1 pepper)
• yellow bell pepper (1 pepper)
• portobello mushrooms ( 2 packages,sliced)
• diced tomatoes (1 can)
• chili  beans (1 can)
• light red kidney beans (1 can)
• hot sauce (1/4 cup of your favorite brand)
• cumin (optional-1 tbs)
• salt (start with 1 tsp; add according to your taste)

• TIP: Because its a lot of mushrooms, you may need to do them in batches. It is a very watery vegetable and if there are too many of them, you will have watery mushrooms.This is also why you don't rinse them (especially when you are working with whole mushrooms that you are going to slice) Wipe them off with paper towel!(Thanks Aunt Melanie)
• So remember,"DON'T CROWD THE MUSHROOMS!"- from the movie Julie & Julia

1. Heat 2 tbs of oil in a stock pot (or the biggest pot you have) on medium-low heat.
2. Finely chop onions,garlic,and peppers.
3. place all chopped vegetables into heated oil and saute for about 15 minutes stirring occasionally. Add 2 pinches of salt. 
4. Heat skillet or saute pan and the other 2 tbs of oil.
5. Saute mushrooms about 2 minutes each side and place into the pot with peppers,onion, and garlic.
6. Once all mushrooms are in the pot, open your cans of diced tomatoes,kidney beans, and chili beans and pour them in the pot. Stir together.
7. Next, pour in hot sauce.
8. Let simmer for 15-20 minutes more.
9. Serve in a bowl by itself or atop corn casserole or brown rice.