Fast Chili

Last night I made a spontaneous chili. I chopped up two large green bell peppers and a huge white onion the size of a grapefruit, four cloves of freshly chopped garlic, a handful of chopped mushrooms, and I sauteed it all in olive oil in my 12" cast iron skillet. Then I added two cans of diced tomatoes, dried herbs; bay leaves, basil, oregano, three cups of my home-cooked red kidney beans, and splashes of my favorite smoky hot sauces; cholula and chipotle. It was delicious and the leftovers made a great lunch with home made cornbread. Now that it is cold out, I look for every opportunity to turn on the oven to bake breads and pots of beans.