1-2 tablespoons olive oil
1 yellow onion (or more if you like)
2 bay leaves
1 1/2 teaspoons cumin
2 tablespoons oregano (I use a little less)
1/2 tablespoon salt
chile pepper (to taste)
4 cloves garlic
3 14.5 oz cans tomatoes
1/4 cup chili powder
1 tablespoon black pepper
1 15 oz can kidney beans, drained
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, remove half of the liquid
Heat the olive oil in a pot and add in chopped onion. Mix in bay leaves, cumin, oregano and salt and stir until onion is tender. Add in garlic and chile pepper. Simmer 5 minutes. Mix in tomatoes, and add chili powder and black pepper. Stir in the kidney, garbanzo and black beans. Bring to boil, then reduce heat and let simmer at least 45 minutes.
I found that using too much chile pepper just makes it hot, not spicier- so use as much or as little as you want to suit your own taste. If it comes out too watery- I add wheat flour in to make it a thicker consistency.
Source of recipe: I modified this recipe from http://allrecipes.com/Recipe/The-Best-Vegetarian-Chili-in-the-World/Deta...