2 large onions, coarsely chopped
Fresh garlic, minced (to taste, I use about 4 cloves)
2 to 3 15-oz cans chopped tomatoes with liquid
1 12-oz can tomato paste
1 15-oz can tomato puree
2 15-oz cans seasoned chili beans
1 pound fresh mushrooms, quartered
1 can medium pitted black olives, quartered
chili powder, optional, to taste
1 bunch green onions
In a large dutch oven, sauté onions and garlic in olive oil. Add, tomatoes, tomato paste, and tomato puree, chili beans and seasonings. Bring to a boil, then reduce heat and simmer loosely covered for about an hour, stirring occasionally. Add mushrooms and black olives and continue simmering (and stirring occasionally) until seasonings are blended and chili as thick or thin as you like. Serve with chopped green onions sprinkled on top, and a side of vegan cornbread.
Optional: Add salsa with the tomatoes. I clean all the odds and ends from the refrigerator with this dish -- peppers, salsas, beans, tomato juice, etc.
I usually make this over a period of two days. After simmering for an hour or two, I refrigerate overnight. I then add the mushrooms and black olives and simmer some more. This really brings out the flavors. Canned mushrooms can substituted for fresh and this will reduce the amount of liquid in the final stages, as well as make this a dish that can be made from the pantry on busy weekends.