Spicy Three Bean Vegetarian Chili

- 1 – 3 Tbsp canola oil (15 – 45 mL)
- 1 large onion, chopped (1)
- 2 garlic cloves, crushed (2)
- 1/4 cup all-purpose flour (60 mL)
- 2 Tbsp chili powder (30 mL)
- 1 Tbsp ground cumin (15 mL)
- 1/2 tsp salt and pepper (2 mL)
- 1/2 cup water (125 mL)
- 1-(28 oz) can tomatoes with juice (828 mL)
- 1-(19 oz) can Romano beans, drained and rinsed (540 mL)
- 1-(19 oz) can red kidney beans, drained and rinsed (540 mL)
- 1-(19 oz) can white kidney beans, drained and rinsed (540 mL)
- 1 bay leaf (1 )
- 1-(3.9 oz) can diced green chilies (114 mL) or 3 jalapeno peppers, seeded and chopped (optional) (3)
- 1/2 cup fresh cilantro or parsley, chopped (125 mL)
1. In a large saucepan, heat oil over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes.
2. Meanwhile, mix flour with chili powder, cumin, salt and black pepper. Add to pan and continue cooking, stirring gently for 2 minutes.
3. Slowly add in water and juice from tomatoes. Continue stirring until mixture starts to thicken, then add in tomatoes and beans. Break up tomatoes with a fork. Stir in bay leaf and chilies. Bring to a boil over medium-high heat, stirring often for 30 minutes. Remove bay leaf and stir in cilantro.