Can’t-be-Vegan Chili

Heat the oil in a large pot. Add the onions and soften, then add the garlic and cook until the onions JUST begin to caramelize. Add the tomato paste and stir well. Add a couple of tablespoons of water at a time – just enough to keep the tomato paste from sticking and burning. Cook until the oil is a nice orange, then add all the cans of beans (the whole can – do not drain!). Add sugar and whatever spices * you feel necessary and stir well. Bring to a boil, then taste. Re-season if it isn’t already great. Simmer for an hour, stirring every once in a while, then add the red wine. Simmer for another hour, then remove from heat and let sit as long as you can. Even better the next day (or three days later, like the bowl I had for lunch – yum!).

* I’d like to point out that you can either use Mrs. Dash Fiesta Lime OR a scant teaspoon each of cumin, red pepper, white pepper, oregano, basil, parsley, onion powder, garlic powder, and mustard powder. OR all of it, as I did.

There is no need to add salt, as the cans have plenty.

This would absolutely work in the crock pot, although I would still recommend sauteing the onions and garlic and tomato paste first. It just does something.