I had some leftover cornbread after new year's, so I decided to make chili for the cold weather. Even though this has been the warmest winter by far I've ever spent in West Virginia...but I digress. I like to saute finely diced bell peppers, onions, and garlic in a little oil or earth balance, to soften and to infuse the small amount of fat with flavor that will later be dispersed throughout the dish. Then I add the diced tomatoes and tomato sauce, white beans, black beans, light & dark red kidney beans, and pintos, my secret blend of spices (including cayenne, chipotle, and cumin) and a dash of sugar. It gets better the longer it simmers ~ best after a night in the fridge!
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