super easy chilli

(See note at the bottom for non-vegetarian version)
1/4 cup olive oil
2 15 oz cans pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 6oz can tomato paste
1 cup chopped onions
1 cup chopped cilantro
1/2 Tbsp chili powder (more or less to taste)
1 Tbsp cumin powder
1 Tbsp coriander powder
2 Tbsp minced garlic
2 bay leaves
2 Tbsp vinegar
3 1/2 cups water
salt to taste

Put all the ingredients in a heavy bottom and cook over medium heat for 3 hours until thick and chunky. Or cook in crock pot 8 to 10 hours on low. Serve with sharp cheddar and sour cream (None for vegans, of course). Garnish with fresh cilantro

(To convert half of this to a non-vegetarian chili: In hot skillet, add 1 Tbsp olive oil, 1/2 pound ground meat, 1 tsp garlic, 3 Tbsp chopped onions, 1 tsp cumin, salt and pepper. Cook till done. Add this to half the chili just before serving.)


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