Kitchen Sink Vegetable Chili

Ingredients

Note that amounts will vary depending on how many people you want to feed or how much you want left over. Chili freezes well so don't be afraid to make extra and pack some away for another day. I typically use several varieties of beans in my chili including black beans, navy beans, lentils, fava beans, & chickpeas. The following will make approximately 20 cups of chili:

4 Cans of Beans.
5 Medium-Large Tomatoes
1 Large Sweet Potato
1 Medium Onion
1 Medium bunch of Kale
2-3 Cloves of Garlic
8-10 Mushrooms
1 Medium Small Eggplant
1 Large Red Pepper
1/2 - 1 Jalapeno Pepper
1 1/2 Cups Purple Barley
Chili Powders (I use several varieties of powdered chili peppers)
Cajun Seasoning
Paprika
Garlic Powder
Salt
Pepper
Olive Oil or Butter (the real stuff)

Drain and rinse the canned beans and put put into a large pan (think lobster pot sized pan for this much chili). Add enough water to just cover the beans, cover the pan and cook over Medium-High heat. Add the Purple Barley (Note that the barley takes 1 1/2 hours to cook thoroughly). Chop and add the Kale, Mushrooms and Tomatoes. Peel, dice, and add the Sweet Potato.

In a separate frying pan, melt some Butter or warm up some Olive Oil and add chopped Onion, Garlic, Jalapeno, diced Eggplant, and Red Pepper. Sprinkle with a combination of Chili Powder, Salt, Pepper, Paprika, and Cajun Seasoning and cook until soft. Add to the large pan of Beans and other ingredients. Once the Chili comes to a boil, lower the heat to Medium-Low, keep covered and simmer for about half an hour.

Now add additional seasonings to taste, cover and allow to cook for another hour until the Sweat Potatoes and Barley are soft.

Your Chili is ready to serve and enjoy!