Chili: Vegan edition!

2 large red onions

3 large Anaheim peppers

1 8oz can tomato sauce

1 12oz can diced tomatoes

1 12oz can dark red kidney beans

1 12oz can black beans

Ground red pepper

Brown sugar

Cumin

Salt

Olive oil

Hot sauce of your choice
Chop the onions into half-moon slices. 

Put medium/large pot on stovetop and coat bottom with olive oil.  
Add onions to pot, stirring with wooden spoon to coat in oil. Salt onions and cover over low-to-medium heat.

While the onions sweat it out, chop up peppers into pieces the size of pencil erasers ( obviously remove stems and seeds first) 

Check on onions periodically; when they’ve reached 1/4 original size and are translucent and easy to cut with wooden spoon, add peppers and about 1 tablespoon brown sugar. Stir to coat.

When peppers are pliable and easy to cut with spoon, add cans of tomato bits, sauce, and both beans. Salt and cumin and red pepper to taste. Hot sauce if you’re like me and your taste buds have been hurt before and long for more. 

Simmer over low heat until flavors combine and/or you can’t wait anymore.

Vegan: eat. Don’t worry, those are free range tomatoes. 

Everybody else: sprinkle with soft cheese and let rest a moment to melt. Eat with a side of bacon.
Enjoy, C and all you other meatless freaks!