Tom'S Good Vegetarian Chili

• 5T Vegetable Oil
• 1 1/2 large onion - chopped
• 12 Garlic Cloves - minced
• 5 Celery stalks - chopped
• 1T Salt
• 1T Pepper
• 3T Med Hot Chili Powder
• 2T Adobo Powder
• 1T Hot Crushed Pepper
• 1t Cayenne Pepper
• 1T Fennel Seed
• 1T Ground Cummin
• 1T Ground Coriander
• 3T Orange Zest
• 2 Charred Roasted Red Pepper with skin removed - Chopped
• 8oz red wine - 2 buck chuck works great
• 2 28oz cans of Crushed Tomatos
• 3 28oz cans of Black Beans - Drained
• 1 6oz can of Tomato Paste

1. 1. Heat Oil in the bottom of a large 8qt soup pot
2. 2. Add Onion, Garlic, Celery, Salt and Black Pepper and cook until soft and translucent.
3. 3. Add the next 8 ingredients to the pot. Cook over medium heat for 5 more minutes
4. 4. Add the charred Roasted Red Pepper Cook for 3 more minutes
5. 5. Add the red wine and deglaze the pan.
6. 6. Add the black beans - cook for 3 minutes
7. 7. Add the crushed tomatos
8. 8. Add the tomato paste
9. 9. Cook over medium low heat for 45 minutes, stirring periodically to avoid sticking on the bottom.

vegetable oil, onion, garlic, celery, t, t, t, t, t, cayenne pepper, t, t, t, t, red pepper, red wine, tomatos, black beans, tomato paste

Taken from www.epicurious.com/recipes/member/views/toms-good-vegetarian-chili-50149959 (may not work)