Easy Vegetarian Chili

In a pot, heat about 1 tblsp oil and saute:

2-4 cloves garlic
1 small diced onion or shallot, or about 2 tblsp dried onions
1 small shredded carrot (optional)
1/2 to 1 cup diced red or green or yellow peppers

Don't let the pot dry. Add some veggie stock to keep it moist.
After the garlic is softened (it will appear more translucent, should take about 3-5 minutes)
add:

salt, pepper to taste
2 tbslp chili powder
1 tsp coriander
1/4 tsp allspice
1/4 tsp cinnamon

1 can black beans
1 can kidney beans
1 can crushed or diced tomatoes

1 cup veggie stock

Heat to boiling, then simmer for about 15 - 20 mins

Check the salt and pepper level. Add hot sauce, cayenne pepper, or sriracha if you want it more spicy.

If you like a chili with a thick 'broth' like me, and used diced tomatoes and not crushed, add a can of tomato paste or about a 1/2 cup pumpkin puree.

Serve over rice or with cornbread if desired.

I'm still trying to use dried beans more often but canned are convenient when you suddenly get a craving. I'm much better about getting into a routine of softening chickpeas about once a week, still not as good as doing that with black beans.

To use dried beans: soak beans at least overnight.
Dump bean water, rinse, and simmer beans until softened, up to 2 hours. Don't add salt.