Teresa’s Hot Vegetarian Chili
either approx. 9 cups fresh tomatoes, diced or 3-28 oz cans and 1-15.5 oz can diced tomatoes
3-5 TBS olive oil
1 large bell pepper, chopped
1 1/2 large onions, chopped
6 cloves garlic, minced
5 heaping TBS chili powder (I used 3 TBS hot chili powder and 2 TBS Mexene brand chili powder)
Salt and pepper to taste
2-10 oz. cans hot habanero Rotel tomatoes with green chilis
2-15.5 oz. cans black beans
2-15.5 oz. cans chili beans
In a large pot, cook diced tomatoes on medium heat, stirring occasionally.
In a separate skillet, heat olive oil and then cook diced bell peppers for a couple minutes, then add onions. Cook another couple minutes, then add minced garlic and cook until tender. Pour the skillet mixture into the large pot of tomatoes and stir well.
Add a couple TBS chili powder, and the 2 cans of Rotel. Cook approx. 30 minutes over medium heat, stirring occasionally. The goal is to cook until the tomatoes are very done.
Add remaining 3 TBS chili powder and salt and pepper to taste. Stir well.
Add the 4 cans beans and cook about 15 more minutes, or to desired thickness.
This makes enough to serve the family and can about 5 pints, as well.