Chili is one of those things that tastes really good but is really hard to photograph. It's not that appetizing. My apologies. However, it's really good.
The other night we had a cozy night in, with homemade chili and ice cream for dessert. This is my recipe for quick vegetarian chili. It's super-easy and very delicious, with some unusual spicing that makes it special.
Daphne's Three-Bean Chili
1 cup chopped yellow onion
1 28-oz can diced tomato (in juice or puree)
1-2 TBLS chili powder (to taste)
1 teas salt (or to taste)
1/4 teas paprika
1/4 teas cinnamon
1/4 teas ground cumin
1/4 teas allspice
1 TBLS cocoa powder
1/4 teas cloves
1 can kidney beans
1 can black beans
1 can baked beans
1-2 cups frozen corn (optional)
In a large saucepan, cook onion in a little oil until soft, about 10 minutes. Add tomatoes and seasonings and mix well, simmer covered, for 10 minutes.
Stir in beans and simmer, uncovered, for about 20-30 minutes. Garnish with cheddar cheese and nonfat plain yogurt, if desired.