June's Midnight Moon Chili

My friend June Robbins makes this chunky vegetable chili by the light of the moon, since her busy schedule dictates that she do her cooking late in the evening. A late-night preparation gives the flavors time to blend before serving the chili the next day.

1 1/2 tablespoons olive oil
3  large garlic cloves, chopped
1 can (28-ounce) whole peeled tomatoes, drained and diced
1 can (28-ounce) crushed tomatoes
1  small jalapeno, minced
1 can (15-ounce) dark red kidney beans
2 cans (15-ounce) light red kidney beans
4 tablespoons {chili powder}, commercial or homemade
2 teaspoons ground {cumin}
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1 cup water
1  large onion, cut into 8 wedges
2 ribs celery, cut into 2-inch chunks
1  green bell pepper, cut into 2-inch dice
1  red bell pepper, cut into 2-inch dice
1  yellow bell pepper, cut into 2-inch dice
2 cups frozen corn kernels
 {Tofu Sour Ceam}, as accompaniment
Heat the oil in a large chili pot over medium heat. Add the garlic, and cook until it becomes fragrant, about 1 minute. Add the tomatoes, jalapeno, kidney beans, chili powder, cumin, salt, cilantro, and water. Bring to a boil, lower the heat, and add the onion, celery, bell peppers, and corn.

Simmer, covered, until the vegetables are tender, about 30 minutes. Remove cover, and simmer 15 minutes longer, or until desired consistency is reached. Top each serving with a dollop of tofu sour cream.

Ease of Preparation: Easy

Preparation Time: 25 min

Cook Time: 1 hr

Servings: 6

Recipe By: Robin Robertson

From:  The Vegetarian Chili Cookbook
Used with permission of Robin Robertson