::spicy vegetarian chili::

taylor said he wanted chili. so this is what i was able to throw together. it was really good, in my opinion, especially for being essentially an experiment in rummaging through the fridge and pantry!

{spicy vegetarian chili}
INGREDIENTS
1 can pinto beans
1 can kidney beans
1 can rotel
1 can black beans
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/3 cup tomato paste
2 tsp. adobo sauce {from canned chipotle chilies in adobo sauce}
2 tbsp. chili powder
dash of cayenne pepper
1 tbsp. cumin
2 tsp. coriander
2 tsp. garlic powder
1 tbsp. red wine vinegar
1/2 - 1c. beer, or other liquid like broth, water or wine
2 tbsp. olive oil
DIRECTIONS
In large pot or dutch oven, saute onions and peppers in olive oil until well softened. Add spices and adobo sauce and stir. Add beans, rotel and tomato paste. Add liquid until desired thickness. Stir uncovered for a few minutes on medium heat until bubbly. Reduce heat and cover. Simmer for at least 30 minutes.

Serve with cornbread and cheese.

I did not drain or rinse the beans very carefully. Meaning, I allowed the beans and rotel liquid to serve as some of the soup liquid. This is SO flexible, good and easy!