This is a great tasting vegetarian chili recipe.

What You Need:

1 lb. dry black beans
2 cans contrasting beans (pinto, garbanzo, great northern, etc.)
2 tbsp. olive oil
6 garlic cloves, minced or pressed
2 onions, chopped
1/4 tsp crushed red pepper flakes
1 tbsp. chili powder
1 tbsp. ground cumin
1 tsp dried oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
1 tbsp. soy sauce
2 cup water
6 oz. can tomato paste
1 tbsp. red wine vinegar

How to Make It:

Rinse and sort the dry black beans and place in a medium size crock pot with a generous amount of water.
Cook on low overnight (no presoaking necessary).
In the morning drain the cooking water.
Heat the oil in a skillet and saute the onions, garlic and red pepper flakes.
Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.
Add this mixture to the crock pot along with all remaining ingredients except canned beans.
Stir well and cook on low all day.
Stir in canned beans an hour or so before serving.

Tip:
Serve with garnishes such as grated cheese, sour cream, chopped parsley, green onion, etc.