Veggie Chili

On Sunday we were back to winter food, despite the weather (which I took advantage of--look for home grown lettuce and snow peas here soon, I hope). I baked some hippie bread and made vegetarian chili. Everyone has a "secret"--but not really--to his or her chili, mine is a dark beer, used to deglaze after sauteeing the onion and garlic in Penzey's medium-hot chili powder. I used kidney beans, black turtle beans, and great northern beans, and let it simmer a little too long--it was very thick--but I thought it was very tasty, and since I topped it with lowfat plain yogurt and skipped the traditional chili Fritos and cheddar cheese, pretty healthy.