Jesse's "On The Fly" Chili

This recipe was created when we had limited ingredients in the house, which is why I call it "On The Fly."  It's completely vegetarian, but all my carnivorous friends would swear that it has meat in it.  Everyone loves it and it's a cinch to make.


1 large onion, chopped
8 large cloves of garlic, finely chopped
1 hot chili pepper, finely chopped
3 tbsp olive oil
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp oregano
3 tbsp cumin
3 (14.5 oz) cans of black beans, rinsed
2 (14.5 oz) cans of kidney beans, rinsed
1 (14.5 oz) can of spicy black beans
1 (14.5 oz) can diced tomatoes
1 large jar of tomato sauce of your choice
1 bunch of cilantro

In a large pot, over low heat, saute onion until translucent.  Add garlic and cook for 30 seconds.  When the garlic is done, add chopped chili pepper, rinsed beans, and the spicy beans.  Add diced tomatoes and tomato sauce.  Stir gently until all ingredients are incorporated.  The mixture should look soupy.  Stirring often, wait until mixture bubbles and turn down to medium low heat with the cover on and let sit for about 30 minutes, stirring every now and then.  After the time is up, stir in the cilantro and let cook for another 10 minutes.  Serve in bowls with various garnishes:  cheese, salsa, sour cream.