Mmmm, mmmm good! Vegetarian chili

I have been on a bit of a "fill the freezer" kick lately. I guess is my way of being seasonal - like the industrious little animals outside my window who are foraging and gathering up their stores for winter!

The latest addition to the freezer is several gallons of spicy and delicious vegetarian chili. I use freezer bags and store some batches in single servings (for tasty and convenient lunchbox meals) and other batches in larger quantities for easy dinners. The recipe could not be easier, as it uses what I have on hand.

Vegetarian Chili
2 lbs dried beans (I use 1lb each red kidney and black beans. You can use canned beans, but be sure to rinse well)
3 large cans crushed tomatoes (or fresh if you have sufficient)
2-3 Tbs olive oil
3 cloves garlic, minced
2-3 onions, diced
Chili powder to taste (or minced jalepenos + red pepper flakes in a pinch!)
Other veggies as desired (I prefer quartered mushrooms, diced bell peppers, and sometimes even minced carrots)

Soak the dried beans overnight in water, per directions on the package. Drain and hold in a colander. In a large kettle (or dutch over, or saucepan) heat olive oil gently. Saute the onion, garlic and other vegetables (EXCEPT mushrooms) until tender. Add the chili powder and/or other spices and saute 1 minute to release the flavours. Add the beans and tomatoes. Stir very well! Add mushrooms last (if using). Cover and simmer 2-5 hours til beans are tender. Stir to keep chili from burning or sticking at the bottom of the pot.

I serve this as is, or with rice. Sometimes we top it with sour cream, shredded cheese, diced black olives and diced jalepenos to make mock nachos. Tortillas or tortilla chips also make a nice addition.