Chili is one of the dishes I first learned to make sans meat. It's also one that my family (carnivorous) perfers plant strong. I have to confess - I use a lot of canned stuff because I don't have a BP issue. If you do, make your own beans or look for salt-free stuff.
I typically make double or triple batches and use leftovers for chili spaghetti (not quite Skyline), chili baked potatoes, chili burgers, or chili cheese fries.
Ingredients
1 large sweet onion (peeled and coarsely chopped)
1 small purple onion (peeled and coarsely chopped)
1 large green bell pepper (stemmed and diced)
1 large yellow bell pepper (stemmed and diced)
3 cans chili beans (I use Meijer of Bush's)
1 large can tomato sauce
1 large can chopped petite tomatoes
1 small can diced and peeled chili peppers
1/2 cup loosely packed cilantro
3 cloves garlic (peeled, smashed, and minced)
chili powder
cumin
Directions
Toss onions, garlic, and bell peppers into a heated stock pot and saute for about 5 minutes. Toss in beans, tomato sauce, chopped tomatoes, and canned peppers. Allow to simmer for about 20 minutes. Add chili powder and cumin to taste. Start with at least 1 tablespoon of each. Don't be afraid to put in sufficient chili powder. Continue to cook for another 10 minutes. Remove from heat and toss in cilantro and allow to set for a few minutes. Enjoy.
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