3 Bean Chili

1 T. olive oil

3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

6 c. ripe tomatoes, chopped (or 2 28 oz. cans of diced or crushed tomatoes)

3 cans of beans (I used kidney, pinto and black)

1 10 oz. can tomato sauce

2 cans water (or veggie broth)

1 6 oz. can tomato paste

2 T. chili powder

1 T. cumin

1 t. salt

1/2 c. uncooked quinoa (or 1 package of Gardein’s Beefless Crumbles)

Saute garlic, onion and green pepper in olive oil until onion is translucent, stirring frequently. Add tomatoes. Stir. Add tomato sauce, tomato paste, and water. Stir until blended. Add beans. Stir. Add spices. Bring to boil. Turn down heat and simmer for 20 minutes. Stir in the quinoa or crumbles. Simmer for another hour or so, or until you can’t take the smell any longer and need to dig in!

Serve with chips and “cheese”. I used Garden of Eatin’ blue chips and Daiya cheddar.