food not bombs chili recipe
(vegan, gluten free, amounts below are for a standard 8 liter pot; scale up as necessary)

2-3 litres of vegetable stock (instant ok)
2x tin of kidney beans
2x tin of pinto beans
3x tin of whole, peeled tomatoes (substitute with eq. amount of fresh tomatoes if available)
2x large yellow onion, chopped roughly
1x large red onion (if yr fancy), chopped roughly
4x garlic clove (peeled, pressed or finely chopped)
1x long stick of celery (chopped)
2x large carrot (peeled, shredded)
2x large bell pepper (chopped)
chili peppers (any variety, be sensible with the amounts)
1/3 cup olive oil
3 tbsp smoked paprika
1 tsp chili powder
1 tsp black pepper (ground)
5x bay leaf (get one of those reusable fabric tea bags so it's not a pain to remove them later)

1. drop the beans into a collander and rinse thoroughly. put the vegetable stock on heat until it simmers
2. into your large pot, add the olive oil and the chopped vegetables (sans garlic). cover, turn on medium heat, let simmer until the vegetables are soft (5-7 minutes. stir often)
3. add garlic, smoked paprika, chili powder, black pepper. stir continuously for one minute.
4. add the tomatoes, including the juice. stir thoroughly
5. add the beans and pour in vegetable stock until the pot is nearly filled. leave like half an inch of space.
6. add the bay leaves. cook on low heat for at least an hour, stirring thorughly every five or ten minutes. large batches require longer cook times.
7. if logistics allow, use an immersion blender to blend at least fifth of the chili and pour it back into the pot to make it thicker (it makes it easier to eat outdoors; we blend the entire thing, but we have two pots and a large capacity blender to make the job possible)

(as with every fnb recipe, adjust ingredients according to what's available. you can probably replace the beans with lentils and make a sick dal soup idk)