This is really good, and easy to make too... Spicy Vegetarian Chili If you're looking to spice up your evening, this chili uses chipotle peppers and is one surefire way to do it. And since this recipe doesn't use meat, you won't need a cooler to keep any of your ingredients from spoiling. Ingredients: • 1 14 oz. cans of beans, black and kidney • 1 14 oz. can of diced tomatoes • 1 can of chipotle peppers, seeded • 1 onion • 1 tablespoon of oil • 1 12-ounce can of beer • 1 teaspoon of garlic powder • 1 teaspoon of cumin • Salt • Avocado • Cheese (optional) Instructions: Either before you leave the house or at the campsite, remove the seeds and ribs from the chipotle peppers before you cut them into pieces. Heat the oil and sauté the onion for about five minutes. Drain the beans and add them to the pot along with the tomatoes, beer, garlic powder and cumin. Add the desired number of peppers along with the sauce and cook for about 20 minutes over medium heat. Top with avocado, cheese or your other favorites. Serves four.