Vegetarian [Vegan] Chili by Cory Barton

~ 2c pinto beans

~ 2 bell peppers (preferably different colors)

~ 2 medium yellow onions

~ 6-8 cloves garlic

~ large can stewed tomatoes (or you can cook them down yourself)

~ olive oil

~ chipotle peppers, canned in adobo sauce

~ 2 serrano peppers

~ salt, pepper, coriander, smoked paprika, cumin, oregano, bay leaf, chili powder

~ green onions

~ cilantro

~ sour cream (optional; omit to make vegan, or use soy-alternative)

Sort, wash and soak beans overnight. Drain.

Chop the onions and bell peppers into 1/2" cubes. Heat a large pot over medium heat, and add 1-2 tbs oil. Saute the onions and bell peppers until the peppers soften and onions become translucent. Chop the garlic and serranos and add to the pan, careful not to let the garlic burn.

Add 2 bay leaves, 1/2 tsp each coriander, cumin, paprika, oregano, and 1/4 tsp pepper and chili powder. DO NOT add the salt now, or else the beans will not cook properly. Cook the onion spice mixture until lightly fragrant, then add in the stewed tomatoes and 2 minced chipotles (and a bit of the adobo sauce). Add the drained beans and enough water to cover the beans by 1-2".

Raise heat to high until the pot comes to a full boil, then drop the heat down to a simmer. Cap the beans with a lid. Let simmer for 1-2 hours, or until beans are entirely softened and thickening the water. If there is too much water, remove the lid and raise the temperature slightly. If drying out too much, add more water, increase temperature back to closer to a boil, then return to a simmer.

Once fully cooked, add salt to taste (and adjust other seasonings if necessary). The beans are perfect served over brown rice with fresh tortillas, and ideal topped with fresh chopped green onion, cilantro, and a spoonful of sour cream to mellow out the heat and add a nice creaminess.