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1
Chop garlic and ginger very small
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2
Chop onions to size you like to bite on later on in finished chili
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3
Add chopped mix to pot with hot oil and brown until soft
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4
Chop peppers not too small; they get mushy otherwise.
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5
About fingernail size
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6
Add to pot and cook for short time at high temperature
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7
Heat off; add salt pepper
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8
Chop tomatoes very small bit with some texture, preferably at medium speed in food processor, and add to pot.
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9
If you haven't any fresh ones, go ahead and use canned peeled whole ones, but chop them up first.
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10
Heat to lower medium.
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11
Generously sprinkle with pepper, spices and bay leaves
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12
Test chili if suited to your taste and add spices, salt and pepper if needed.
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13
Make sure to add spoon by spoon and not in big amounts at once.
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14
Add beans; more if you prefer them.
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15
Can be a different kind of beans as well.
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16
You can double my suggested amount, as I try to not have beans or corn too dominant in this dish.
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17
Stir, now add corn.
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18
Let simmer as long as you need before all is eaten.
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19
Minimum half an hour.
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20
Unless an unannounced appearing bay leaf disturbs you in your guests' bowls, leave them in until pot is empty.
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21
Most foodies don't mind finding one and putting it aside.
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22
Gives off so much flavor till the very end of the party!
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23
Optional, but well worth it: add Tofurkey Chorizo Style vegan ground meat
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24
Serve with an extra dash of pepper, optional dab of sour cream and sprinkled with thin rings of spring onion and / or grated cheese (all ingredients available in plant-based version in most large-ranged health-foods supermarkets)
