Vegetarian: Chili by Recipe Cottage

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	Chili

		A friend gave me this chili recipe years ago and I have modified it somewhat; I honestly find it the best chili recipe I've ever tasted. Although you can use only one type of bean, we like the varied tastes and textures of different types. If using tinned beans, make sure that you rinse them well first (if using dried beans, be careful to ensure that the kidney beans are thoroughly cooked). It also freezes very well. 1 tin red kidney beans 1 tin butter beans 1 tin black eye beans 1 tin or small packet of frozen corn 2 tins tomatoes (if unchopped, chop) or about 1 kilo fresh tomatoes 2 carrots, coarsely chopped 2 large onions, coarsely chopped 1 pepper (we prefer red or yellow), coarsely chopped 1 stick of celery, coarsely chopped 8 cloves of garlic, crushed (sounds like a lot, but persevere) 1 tbsp tomato puree 1 tbsp lemon juice 1/2 cup bulgar wheat Seasonings: 1 tbsp ground cumin chili (be generous), black pepper, basil, thyme, bay leaf What I like about this recipe is that there is absolutely no fuss in assembling it: basically, rinse the beans, chop the vegetables, and throw it in the pot - mix well. Add the rest of the ingredients, seasoning to taste and you're done. By no means skip the cumin - it realy makes a world of difference. And the bulgar wheat is important in keeping the chili from becoming too runny. The key to any good chili is letting it cook for literally hours at a low heat, covered. We use a slow cooker (crock pot) and it is ideal. Chili also tastes even better the next day! Serve it with warm corn bread and brown rice.