Happy 2012: Chili with all the frills

I'm not a vegan. At least not yet, but something resonates with a slogan I saw during my vacation to Portland, OR: "Herbivore: My body is not a graveyard."

My fiance slowly transitioned to an animal product free lifestyle (aka vegan) in 2011. He's the main cook in our household and makes some "killer" food whether something was killed or not. We celebrated the new year with his family who is inquisitive, but apprehensive of all the health benefits he's realized in the vegan transformation by preparing an all vegan spread. Perhaps they were just being polite, but everyone raved and no one lamented the absence of animals.

Vegan Chili (for a crowd)

6 cans diced tomatoes
3 cans dark red kidney beans
1 can black beans
4-5 canned chipotles (and a T or so of the sauce.)
2 anaheim peppers diced
2 poblano peppers diced
1 1/2 yellow onions diced
4 cloves of garlic diced
2 t oregano
2 T chili powder
1 T cumin
olive oil
pepper and salt to taste

Saute anaheim and poblano peppers, onions and garlic in a little olive oil until browned. Add chipotle sauce, oregano, chili powder and cumin while stirring. Add tomatoes, chipotles and beans and let simmer until broth turns maroon and thickens slightly. Taste frequently and spice to your liking.

The frills: vegan nacho cheese, vegan lemon-scented sour cream, guacamole and red onions were all homemade as well. Recipes to follow.