Serves: 3-5, or more with optional refried beans and bread. Preparation time: 5-15 minutes Cooking time: 20-30 minutes

Ingredients

Metric System (Approximate!) 10 fl oz = 295 ml 14 fl oz = 414 ml 19 fl oz = 561 mlImperial System 1 onion, chopped 3 garlic cloves, crushed 2-5 small chili, chopped* 2 tbsp tomato paste 1 bay leaf 1 tsp ground cumin 1-5 tbsp chili powder* 1-3 tsp cayenne powder* 1 tsp dried oregano 1 yellow bell pepper, seeded and diced salt and ground black pepper 1 (10 fl oz) can chicken broth** 1 (14 fl oz) can chopped or diced tomatoes 1 (19 fl oz) can red kidney beans, drained 1 (19 fl oz) can red kidney beans***, drained 1 (19 fl oz) can chickpeas, drained Optional, to thicken (sauce AND chili): 1 (398 ml) can refried beans

Preparation

Put all the ingredients in a large pot, simmering on minimum until all ingredients are in the pot. Cook on medium, uncovered. Cook for approximately 20 to 30 minutes (or until the sauce is at desired thickness) once it has begun to bubble. Mix frequently. Serve with bread, butter, and lots of water. ;>

Notes

Recipe can be doubled as-is, without any trouble. You will, naturally, need a much larger pot. Cooking time should be approximately the same. * These are, of course, the main "spicyness control" ingredients. Vary the amounts of these with care! ** If you can find a suitable substitute for this (or perhaps even do without it entirely), this recipe could be entirely vegetarian. *** Can be substituted for other or mixed beans.