Ingredients:
Orange: Half, Squeezed
Sweet Onion: 1 Medium, Chopped
Olive Oil: 3 Tbsp
Garlic Cloves: 4, Chopped
Green Pepper: 1/2, Chopped
Vegetable Stock: 1/2 Cup
Green Chile Peppers Chopped: 1 Can (4.5 oz.)
Oregano: 1 & 1/2 Tbsp
Chili Powder: 2 Tbsp
Cumin: 1 & 1/2 Tbsp
Sea Salt: 1 Tsp
Pepper: 1 Tsp
Medium Jalapeño Pepper: 1/2, Chopped
Chopped Tomatoes: 1 Can (14.5 oz.)
Kidney Beans: 1 Can (14.5 oz.), Rinsed & Drained
Cilantro: 1 Handful, Chopped

Instructions:
Add onion, garlic, pepper, & jalapeño to a pot with hot olive oil and cook for 5 minutes.
Add spices cook two minutes.
Add can of green chili peppers, cook for a minute.
Add tomatoes, cook two minutes.
Add beans.
Add 1/2 cup of vegetable stock.
Cook 1 hour med low temp. Stir pot every 10-15 minutes or so to prevent burning.
Add vegetable stock if needed.
Squeeze out juice of half an orange (great substitute for sugar).
Adjust seasonings with cumin and chili powder to taste.
Spoon in a bowl.
Serve with a side of chopped onion, grated cheddar, sour cream, and cilantro.
If you want more heat add some chopped canned jalapeños.
You can make this vegan if you sub in vegan cheese and sour cream. 

The best thing about this recipe is that you can set it and forget it (well, sort of).  I suggest making the full portion because this chill tastes even better the next day!

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