Chili

This chili recipe did not come from a cookbook, but instead from the Jane Green novel, Promises To Keep. I omitted the meat and felt the chili was hearty enough without it.

Chili (from Promises To Keep)
1 green pepper
1/2 large white onion
2 cups baby carrots
3 cloves garlic
3 tablespoons olive oil
1 teaspoon chili powder
2 teaspoons ground cumin
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon turmeric
1 pound minced chicken or turkey (optional)
2 small cans kidney beans
1 small can black beans
1 large can chopped tomatoes
Dash of Worcestershire sauce
1 teaspoon fresh cilantro

1. Chop the pepper, onion, carrots, and garlic in a blender, then gently saute in the oil until soft and flavorful (about 5 minutes). Add the chili, cumin, allspice, cinnamon, paprika, and turmeric and stir well.
2. For vegetarian chili, omit the meat step and carry on. If adding meat, add it now and keep stirring and turning until the meat changes color.
3. Add the kidney and black beans, making sure you rinse them well in a colander beforehand. Then add the tomatoes and the Worcestershire sauce.
4. Bring to a boil, then turn down the heat and cover, leaving to simmer for about 30 minutes. The longer you simmer it the better the flavor will be. Also, it's best to make it a couple of days in advance and leave in the fridge for all the flavors to fully absorb.
5. Serve with sour cream, cilantro, finely chopped onion guacamole, and shredded cheese to garnish, allowing guests to help themselves as desired.