Hearty (Almost) Vegetarian Chili

Nothing like an end to a workday with a hearty, comforting bowl of homemade chili & some cornbread. 
* I say almost vegetarian because we used Worcestershire sauce, which apparently is made from fish - you learn something new everyday.

Saute a bit of fresh garlic with some olive oil in the bottom of a big soup pot.  Let it sizzle for just a few minutes, then add:

• 3 cups of water
• 2 cans diced tomaotes - juice and all
• 1 can each, drained & rinsed: garbanzo beans, black beans, cannelloni beans
• variety of spices to taste: chili powder, cayenne pepper, red pepper flakes, pepper, salt, dashes of Worcestershire sauce

In a small bowl whisk together 3/4 cups of water with 1 small can of tomato paste and then pour into the chili.
I let the chili simmer for about 15 minutes while the cornbread muffins cooked away.  Gotta love Jiffy cornbread muffins - can't beat the .79 for enough mix to make 6 tasty muffins. 

Overall, this meal clocked in not too shabby - rib sticking enough for David, with lots of healthy proteins - and tons for leftovers!