It was raining all afternoon here, and mum and I thought what better way to warm up than to make a vegetarian chili? I'm definitely not a domestic goddess...goddess, yes, domestic, no...but this is one of the few things I can say is one of my specialties. It is so simple to make, and so satisfying especially on a cold rainy day. We love to serve it with garlic bread or multigrain melba toast.
Kate's Vegetarian Chili
1/2 each green, red, and yellow pepper, diced
1 can whole tomatoes
1 can kidney beans, drained
1 can baked beans
1 TBSP chili powder (this is for those of you who like it smokin' hot)
1 TBSP olive oil
Fresh ground pepper
In a small frying pan, heat one TBSP of olive oil and add your diced peppers; heat through until slightly soft.
In a stainless steel pot, combine whole tomatoes, drained kidney beans, baked beans and peppers. Add chili powder. Bring to a boil; then, reduce heat and let simmer for at least one half hour so that all the flavours can meld together. Serve with artisan bread, whole wheat rolls, baguette, garlic bread, or melba toast....and appréciez !