Chunky Vegetarian Chili

This is an easy, one-pot dish that doesn't need meat to make it hearty. Amounts are flexible, depending on what you like in your chili. Don't forget to rinse and drain the beans well before using.

Beans:
red kidney beans (1 can)
garbanzo beans (1 can)
(other possibilities: cannellini beans, black beans, pinto beans)

Veggies:
1 can diced tomatoes (I used organic, unsalted fire-roasted)
carrots, peeled and diced (3 small)
yellow onion, minced (1/4 of a large onion)
red pepper, small diced (1 small)
shiitake mushrooms, sliced/diced
kale, stemmed and cut into bite-sized pieces (1 handful)
garlic, diced (3-4 cloves)
(other possibilities: green peppers, jalapeno peppers, celery, other greens such as collards)

Spices (amounts are approximate):
chili powder (1 tbsp.)
paprika (1 tsp)
cayenne pepper (1 tsp)
cumin (1/2 tsp)
allspice (1/2 tsp)
nutmeg (1/2 tsp)
cinnamon (1/2 tsp)
(other possibilities: onion powder, garlic salt)

Other:
tomato paste (2 tbsp. or more)
maple syrup (or honey or brown sugar) (1 tbsp. or less)
vinegar (sherry, red wine, or other) (1/2 - 1 tbsp.)
salt & pepper

- Start by sautéing the veggies in extra virgin olive oil over medium heat. (I started with the shrooms, then added the onion, carrots, and pepper, after about five minutes.) Add salt & pepper.

- Add the can of diced tomatoes, garlic, and tomato paste, and stir well.

- Then add the beans, kale (or other greens), spices, maple syrup or honey, vinegar, and more salt & pepper (to taste). Stir well and simmer for 45 minutes or so.