ALL VEGETABLE CHILI

2 cans (15 ounces each) diced tomatoes
2 medium onions, chopped
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup pureed red bell pepper
1/4 cup chili powder (if you won't be garnishing with the fresh tomato use 2 tablespoons)
6 cloves garlic, minced or sliced
1 teaspoon carob or cocoa powder
1/2 teaspoon each cumin and coriander
dash of ground cinnamon
2 tomatoes, pureed and strained (for garnish)

Stir all ingredients together in medium pot and simmer until vegetables are cooked through, about 30 minutes.

Garnish with pureed and strained fresh tomato using 1/4 to 1/2 cup tomato for each bowl of chili.

Variations:

BLACK BEAN VEGGIE CHILI:
Stir in canned or leftover black bean soup at a ratio of 1 black bean to 4 chili.

CHILI WITH BEEF:
Add canned kidney or black beans or cooked ground beef to the remaining chili to satisfy the family.