Meatless on Monday (finally I'm on schedule again!)

Well, the last Friday of Lent is just around the corner! And I thought I'd "go out with a bang" regarding my meatless recipe posts. Here is a very elaborate vegetarian chili recipe from a friend who loves to cook gourmet foods for her vegan husband! One caveat, however -- I have not personally tried this recipe. But I have personally tried Sarah's cooking in the past, and it has never been anything less than amazing! Without more ado, then: Sarah's Vegetarian Chili...

(Note: There will be no meatless recipe posted for the week of Good Friday. I don't want to make anyone feel hungry while they're fasting! That would just be mean, don't you think?!)


Sarah's Vegetarian Chili
(Sarah says: Super fast & super easy, it gets even better the longer it simmers or the next day.)

-1 tbsp. olive oil
-2 cups onion, chopped
-1/2 green bell pepper, chopped
-1-2 jalapeno peppers, chopped
-3 garlic cloves, minced
-4 cups water, divided
-2 (14.5 oz.) cans diced fire roasted tomatoes, undrained
-1 (15.5 oz.) can chickpeas, drained & rinsed
-1 (15 oz.) can black beans, drained & rinsed
-1 (15 oz.) can kidney beans, drained & rinsed
-1 (15 oz. ) can cannellini beans (or other white beans), drained & rinsed
-1 (6 oz.) can of italian style (with basil & oregano) tomato paste
-2 tbsp. worcestershire sauce
-2 tbsp. sugar
-5 tbsp. chili powder
-1 tsp. cumin
-1 tsp. basil
-1/2 tsp. oregano
-1 1/2 tsp. pepper
-1 tbsp. lemon juice
-1/3-2/3 cup of cilantro
-1-2 bay leaves
- 1/2 cup shredded cheese, sour cream or fritos

1. Heat oil in dutch oven (or skillet) over medium heat. Add onion, garlic, green & jalapeno peppers; saute a few minutes or until tender. (You can either do the rest in a crock pot or dutch oven on the stove.)
2. Add 3 cups of water and all ingredients through beans. Stir to combine.
3. Combine the remaining 1 cup of water & tomato paste and whisk together. Stir into bean mixture.
4. Add in remaining seasonings (can add or take away seasonings to taste) & bring to a boil if serving immediately (then cook 20 min.), otherwise cook on low heat until ready to serve.
5. Top with shredded cheese, sour cream, fritos or whatever your heart desires to top of some already amazing chili :)