Three Bean Vegetarian Chili

by Brian Sorrell.

Ingredients
• Black Beans
• Red Beans
• Pinto Beans
• 2 Cans Pureed or Crushed Tomatoes
• Real Tomatoes (chopped) If You're So Inclined
• Jalapeno (hot) Peppers
• 1 Large Onion
• 2 Red Peppers
• 2 Cloves Garlic
• Chili Powder
• Cumin
• Salt
• Pepper
• Hot Sauce (your choice)
• Canola Oil
• Beer
• Crock Pot

Chop and sautee all the vegetables in canola oil. Be sure to add seasonings to the oil — note well that there are no measurements in this recipe: all is to taste.

My dad always says, "Season the meat not the mixture." In this case, the meat is the vegetables, so season them well! Be liberal with the seasonings at this step because some will not make it into the crock pot later. Typically, I use about three units of chili powder to every two units of cumin. I use salt and pepper only very moderately.

Dump the vegetables into the crock pot. Dump the tomato sauce and tomatoes (if you chose) in there too. And a dash of beer and a few dashes of hot sauce. Drink the rest of the beer.

Wash the beans. I use canned beans, and about one can of each. If I want a particularly big batch, I'll double up on the black beans first — they're my favorite. Throw those in the crock pot too and let it sit for a few hours.

Eat.