1. cook the soaked beans with several cups of water for about an hour or more until tender. drain and set aside.2. cube all of the vegetables (try to keep them within the same size range), and finely mince the garlic. in a heavy deep pot heat the oil then add the garlic and cubed onions and fry for 2-3 minutes before adding chopped celery, finely chopped (mostly de-seeded) jalapeno, chopped poblano pepper, and  bell peppers. sautee until vegetables are slightly softened, about 4-5 minutes.3. remove the vegetables from the pot, then add the ground beef (or cubed mushrooms and zucchini for vegetarian) chili powder, salt and pepper (to taste) and brown for about 4-5 minutes, mixing the beef well with a wooden spoon to break up the pieces.4. once the beef is browned (or vegetables are softened), return the sauteed vegetables to the pot, add the chopped fresh and stewed tomatoes, cooked beans, and about 1/2 cup water.5. simmer on med/low heat for about 30 minutes (mixing occasionally) before adding the cornmeal or garbanzo bean flour.  let the chili simmer for another 10 minutes. serve with simple home made salsa (cilantro added), chopped avocados, sour cream, and shredded cheese-or any toppings of your choice. yum.

good toppings: