This is a nice mild recipe, great for a group with different spice preferences as heat-lovers can add Tabasco, etc. But if everybody that you’re serving likes it hot, double the jalapeno, kick up the chili powder and add some red pepper flakes!

Ingredients:

• .25 cups Grape Seed Oil
• 2 tbsp Cumin
• 1 tbsp Chili Powder
• 1 tsp Dried Oregano
• 2 Bay Leaves
• 1 tsp Kosher or Celtic Sea Salt
• 1 tsp Fresh Ground Black Pepper
• 1 Large or 2 Small Jalapenos, finely chopped with stem and seeds removed
• 12 Cloves Garlic, chopped
• 2 Large or 3 Small Onions, chopped
• 2 cans Diced Tomatoes, with liquids
• 1 can Corn, with liquid
• 1 can Black Beans, drained and rinsed
• 1 can Pinto Beans, drained and rinsed
• 1 can Kidney Beans, drained and rinsed
• 1 can Garbanzo Beans, drained and rinsed
• .5 cups Water

If you have a bell pepper of any color, dice it and add with the onions. If you don’t have all four kinds of beans, just double-down on what you’ve got. I’ve also seen people put diced celery in their chili, so that’s worth a try. Garnish with grated cheese and sour cream. Yum!