Chili (vegan)

Ingredients

• 2 cans red kidney beans
• 1 can black beans
• 1 can navy beans
• 1 can corn kernels
• 1 can tomato paste
• 1 medium tomato
• 2 fresh jalapeños
• 1 green bell pepper
• 1 red or yellow bell pepper
• 2 medium onions
• 4 medium cloves of garlic
• 10 ml chili powder
• to taste pinch of oregano
• 50 ml molasses

Steps

1. In a large pot, heat the olive oil with a few drops of water.
2. When the water starts sizzling, add the onions and garlic.
3. Stir until the onions are soft (optionally until they are slightly brown).
4. Add the chili peppers.
5. Fry for a few more seconds.
6. Add the tomato paste and tomato, and the chili powder, salt, and oregano.
7. Stir a few times.
8. Then let boil and simmer.
9. Rinse the beans well.
10. Add them to the simmering vegetables.
11. Drain the corn.
12. Add to the chili.
13. Add the molasses.
14. Taste the chili.
15. If it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table).
16. It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added.
17. Let the pot simmer, covered, for at least 30 minutes—longer will distribute the flavor better.
18. If the chili is too thick, add a little water.
19. If it's too thin, uncover the pot to let water evaporate.
20. Add the bell peppers.
21. Stir.
22. Simmer for a minute or two (peppers should stay crunchy).
23. Serve with bread.
24. Keeps well, perhaps even better the second day.