Vegetarian Chili - cooking recipe

Ingredients

7 1/2 7 1/2 cups adzuki beans or 7 1/2 cups kidney beans
2 tablespoons olive oil
2 large onions, diced
1 chipotle pepper (canned or dried)
1 tablespoon mild red new mexico chile powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
28 ounces crushed tomatoes, undrained
5 garlic cloves, mashed
salt and pepper, to taste

Preparation

Drain beans in a colander.
Heat oil in a large dutch oven or saucepan. Add the onions and saute over medium heat until onions are soft and golden.
Crush the chipotle pepper if using dried, or mince if using canned.
Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
Add salt and pepper to taste, and more chili if you want a hotter dish.
Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.