vegetarian_chili
vegetable:1
meat:1
yield (meals * people):6
prep.:30
cook:90
recipe source: Mom, who got it from Angie, but I modified it

1 c black beans
1 c kidney beans
2 c tomato sauce
1 c water
2 # onions
3 cloves garlic
2 # green peppers
2 c corn
1 tsp cumin
1 tsp chili powder
1 T hot pepper sauce OR
0.25 tsp cayenne
1 bit salt
2 tbsp maple syrup

Soak beans overnight if using dried beans, and cook them for an hour in pressure cooker
Chop the vegetables, adding them to a pot
Add everything, boil lightly, simmer for a while - but watch out, burns easily.  Last time it burned with my convection plate on 2, but still took about 30 minutes to cook.  Could try with the convection plate on 1 and cook it longer, or try the pressure cooker (I suspect it might not pressurize due to insufficient liquid, but maybe worth a try).

Note: Original recipe had tomatoes instead of tomato sauce, and cheese.

Note: original recipe had a lot more chili powder.  This is based on the chili powder from Sequoia, which seems to be spicier than chili powder found in a grocery store.  The same goes for the "chili powder ancho" at Bulk Barn.