Veggie Chili

My Chili tends to change depending on what I've got in the fridge. This time around:

Chopped ingredients:
1 Yellow Onion
2 Leeks
2 Bell Peppers (1 green, 1 red)
6 Cloves of Garlic
4 Tomatos
1 Serrano pepper (no seeds)
1 Jalapeno Pepper  (no seeds)

Other Ingredients
1 Large can diced tomato
1 Package of firm tofu
1 Package black beans
1 Large Can kidney beans
1 Small can red beans
1 Small can white beans

Spices:
Crushed red pepper (medium)
Chilli powder (lots)
Cilantro leaves (little)
Cumin (medium)
Basil Leaves (lots)
Cayenne Pepper (medium)
Oregano (lots)


1. Rinse and soak the black beans. Depending on how old they are, you may need to do this overnight. I did. Alternately, use a large can and just rinse them
2. Fry the onions and garlic in a large saucepan
3. Rinse the beans.
4. Add all the chopped and other ingredients to the large pot.Crumble the tofu in.
5. Add all the spices
6. Let it simmer until there is very little water left, ~3 hours. Stir occasionally.

7. Eat it with cornbread, or the polenta you've got frozen in your freezer.
7. Freeze a lot of it because there's no way you can eat that much chili.