April's Vegetarian Chili

Black-eyed peas, 5 Cups soaked (or canned/frozen, ready to cook)
Beans, pinto, 5 cups soaked (or canned, etc.)
Canned/diced Tomatoes, 2 cans
Tomato Paste, 140 grams
Green Peppers, 1 cup, chopped
Red Peppers, 1 cup, chopped
Jalapeno Peppers, 2 peppers
Onions, raw, 3 medium, diced
Garlic, 5 cloves, minced
Carrots, raw, 1 medium, diced small
Sofrito Sauce, .25 cup
Tobasco, 1 tsp (or to taste)
Chili powder, 2 tbsp
Cumin, 1 tbsp
Salt, 1 tsp
cayenne pepper, .5 tbsp
Oregano, ground, 2 tbsp
White Wine, 2 fl oz
Broth, Vegetable, Clearly Organic, Best Choice, 3 cups

Adjust heat to your taste (more/less cayenne, tobasco, hot peppers, etc.), and add more liquid as needed (water, broth, or tomato sauce). Works well with all other types of beans as well-- canned kidney beans and black beans. Sofrito is optional... I had some on hand. Just saute veggies with a Tbsp of oil or so if you don't have sofrito.

Prepare all veggies and saute over medium-high heat with salt and pepper until they become soft/translucent. Add tomato paste and spices, cook for another minute or so to develop flavors. Add wine to de-glaze bottom of pot. Add chopped tomatoes (with juice), beans, and broth. Bring to boil, reduce to simmer, and cook for at least two hours to develop flavors, stirring periodically (add liquid as needed). Longer simmering will develop flavors more, but if you use canned beans, they might start to fall apart.

Serving Size: Makes about 12 one-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user APRIL1X.