A Huge Pot of Vegan Chili

To me autumn is the ultimate season, and nothing caps off a perfect fall day like a Green Bay Packers victory accompanied by a steaming bowl of chili and a stein of beer. When you make this chili you should get a 6 pack of a good pale ale and use 2 bottles for the recipe and drink the other 4 (amongst several people, not all yourself) while you watch the Packers trounce the Bears. Get out your can opener because this recipe has a lot of cans. (And keep in mind Eden brand does not have BPAs in the lining of their cans!).

Photo courtesy of Sally Grayson Merkle

4 cloves of garlic, crushed (not minced)
2 Tbsp. olive oil
28 oz. can of crushed tomatoes
16 oz. can of tomato sauce
2 cans or bottles of beer (24 oz.)
1 15 oz. can (rinsed and drained) each of:
-red or adzuki beans
-black beans
-pinto beans
-kidney beans
3-5 Tbsp. chile powder
1 tsp. each of:
-dried oregano or dried Mexican oregano
-sea salt
-paprika, sweet or smoked
-cumin
1/4 tsp. black pepper
1/8 tsp. cayenne
1 Tbsp. yellow mustard
1/2 c. bulgar wheat (optional)
1 white or yellow onion, diced
1 green or yellow bell pepper, diced
1 red bell pepper, diced
1 large or 2 small zucchini, diced

1) Preheat the olive oil in a large soup pot and add the garlic to saute for 1 minute and infuse the oil.

2) Add all of the ingredients except for the vegetables and bring to a boil. Reduce the heat and simmer, covered for 15 minutes.

3) As the chili simmers chop the vegetables and add to the chili after 15 minutes. Cook for an additional 20 minutes.

This makes about 10 cups of chili. It's delicious served with diced avocados or a big dollop of Guacamole.
NOTE: I recently made this recipe and used about a cup of well rinsed quinoa in place of the bulgar wheat and it was really good. 

Photo courtesy of Sally Grayson Merkle