Vegan Chili Recipe

Here’s another great recipe for a cold winter evening from my sister-in-law Laura:

Laura’s Vegan Chili (Even my meat loving family likes it)

1 cup chopped onion
1 green pepper
1 Tbsp minced garlic (more if you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (crushed)
2-3 Tbsp chili powder
1 16oz can Italian stewed tomatoes (cut up)
8 oz tomato sauce
2 cans of kidney beans (rinsed and drained)
1 can of Garbonzo beans (rinsed and drained)

Saute onions lightly in a nonstick pan.  (Or add a touch of olive oil to saute them in a regular pan.)  Remove from heat.  Add spices.  Stir well.  Add remaining ingredients.  Stir well.  Heat to a light boil.  Reduce heat and cover.  Simmer for 20 minutes, stirring occasionally.

Substitutions:  Try using a can of black beans instead of one of the cans of kidney beans.  They are higher in fiber (great for diabetics) and taste great!