Vegetarian Chili – Insight Meditation Society

Ingredients

• ½ cup kidney beans — dried, soaked overnight then drained
• ¼ cup pinto beans — dried, soaked overnight then drained
• ¼ cup black beans — dried, soaked overnight then drained
• 1 4” pieces of seaweed — wakame, kelp, or alaria
• Olive oil
• ½ pound onions — finely chopped
• 2 green peppers — chopped
• 2 carrots — chopped
• 4 sticks celery — chopped
• 2 cloves garlic — chopped (or more to taste)
• ¼ pound mushrooms — chopped large
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cumin — ground
• ½ teaspoon basil — dried
• ½ tablespoon chili powder (or more to taste)
• ½ teaspoon oregano
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• 1 28-oz can diced tomatoes with juice
• 3 tablespoons tomato paste
• ½ teaspoon Tabasco sauce
• 1 tablespoon lemon juice
• ¼ pound Monterey jack cheese — grated, serve as garnish
• Sour cream — serve as garnish