FREMONT, SEATTLE, WA :: I make this chili for Kristie about once a month. It's her absolute favorite recipe. Despite being vegan, the chili is thick, hearty, spicy and very delicious. It's very easy to make and doesn't need to be stewed for hours like a conventional chili. The peppers and corn remain sweet and crunchy, but the soft beans and savory brown rice serve to balance a perfect mouthful of tastes and textures. Even to a carnivore such as myself, it is dangerously yummy. The regulating factor is the chili's spicy hot kick. Don't say I didn't warn you!

SPICY VEGAN CHILI RECIPE
This recipe makes about 14 cup-size servings.

2 cans of black beans (15 oz cans)	4 bell peppers
2 cans of kidney beans (15 oz cans)	3 medium onions
2 cans of diced green chiles (7 oz cans)	6 cloves of garlic
1 large can of diced tomatoes (28 oz can)	1 cup of chili powder
1 small bag of frozen yellow corn (16 oz)	4 tablespoons of cumin powder
1 large can of tomato paste (12 oz can)	4 tablespoons of coarse black pepper
2 cups of brown rice (measured dry)	1 tablespoon of red pepper flakes
2 cubes of vegetable bullion	1 tablespoon of Johnny's seasoning or salt
3 tablespoons of vegetable oil

Directions:

1.	Cook the brown rice. Add the two cubes of vegetable bullion to the water to allow the rice to absorb the flavors.
2.	Dice the bell peppers and add to a very large pot with the frozen yellow corn.
3.	Dice the onions and saute over medium-high heat with two tablespoons of vegetable oil until soft and carmelized. About 8 minutes. Add the sauteed onions to the pot with the diced bell peppers and corn.
4.	Peel and press the garlic and saute with a tablespoon of vegetable oil for just a minute. Add to the pot.
5.	Add the diced chiles to the pot. Do not drain the cans of chiles.
6.	Thoroughly drain the can of diced tomatoes and add with tomato paste to the pot.
7.	Transfer the pot to the stove over medium heat. Stir in all of the spices.
8.	When the brown rice has finished cooking, add it to the pot.
9.	Thoroughly drain the cans of beans and add to pot. Stir completely and continue heating chili until just warm enough to eat. Do not overcook. This chili is much better when the peppers remain crunchy.
	The leftovers can be kept in airtight containers in the refrigerator for a couple weeks.