TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients

1 16 oz. can of red (kidney) beans
1 16 oz. can of black beans
1 16 oz. can of light red beans
1 16 oz. can of chili (pinto) beans
1 16 oz. can of white Navy beans
1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
1 16 oz. can of niblet corn
2 to 3 tsp chili powder
2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
1 small can chopped or sliced mushrooms, or 1/2 cup fresh chopped or sliced mushrooms
1 large or 2 medium Spanish onions (see Comments)
2 stalks of fresh celery
1 green pepper (see Comments)
1 orange pepper
1 purple pepper
1 yellow pepper
1 red pepper
jalapeno pepper(s) - to taste
2 6 oz. cans of tomato paste
1 tbspn finely granulated brown sugar
Garlic powder or roasted garlic cloves - to taste
Horseradish - to taste
1/2 tsp Oregano
1/2 tsp Cilantro
1/2 tsp Cumin
Salt and pepper - to taste (see Comments)
Water (or BEER), as needed, for thinning
Corn flour, as needed, for thickening

Directions

Drain and discard liquid from can of mushrooms, if using canned mushrooms.
Combine beans, niblet corn, chili powder, tomatoes, tomato paste, and all the liquid from the cans of vegetables in 8-quart stockpot and simmer on low heat. (This is where the beer comes in during non-Fast times--throw out the liquid on the vegetables and put in a beer or two.)
Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
If using garlic cloves, roast the chopped cloves in non-stick frying pan.
Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
Cook until broth is thick. Broth may be:
Thinned by addition of water (or BEER), adding small amounts until desired consistency is achieved, or
Thickened by addition of corn flour, adding small amounts until desired consistency is achieved
Adjust seasoning - salt and pepper (and more garlic powder) - prior to serving.

Serving

There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
Serve alone or, if preferred, with:
Corn chips;
Tortillas;
Pita bread;
Corn bread;
Oyster or Saltine crackers;
Chunks of crusty bread; or,
Topped with chopped onions.
For variety, can be served over:
Mashed potatoes;
Pasta; or,
Rice.
After serving, divide remainder into quart containers and freeze.

Comments

Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
Use of chickpeas/fava beans - optional, as one (Neil) believes they have no valid use in this life, except to make hummous and another (Bob) postulates that their inclusion in the basic recipe was an attempt to hide something that no one would eat otherwise. (And Bob has decided that this is really something to chuck--thanks, Neil.)Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish.
Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness.