1 c. chopped onions (2 med. sized onions)
4 cloves garlic, minced
2 c. vegetable stock (or vegetable bouillon)
1 (15 oz.) can whole tomatoes, cut up with juice
1 (6 oz.) can tomato paste
3 tbsp. chili powder
1 tsp. vinegar (cider or wine)
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. oregano
1/4 tsp. fresh ground black pepper
3 whole dried red peppers (hot!)
1 (16 oz.) can red or kidney beans, drained

In a 4 quart saucepan, simmer onions and garlic in 3 tablespoons of vegetable stock until translucent. Add all remaining ingredients except the beans and simmer for 45 minutes. Add beans and simmer 15 minutes more. Serve plain or over rice, baked potatoes or corn bread. Makes about 8 cups of chili.