Vegetarian Chili
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Based on Food Lab Science recipe,
modified to be easier.

Ingredients
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* 2 cans chickpeas (drained)
* 2 cans chickpeas (liquid)
* 1 can crushed tomatoes
* 8 tablespoons chili powder
* 2 tablespoons vegetable oil
* 1 large onion, finely diced
* 3 cloves garlic, minced
* 2 1/2 tablespoon ground cumin
* 2 teaspoons dried oregano
* 1 tablespoon soy sauce
* 2 cans red kidney beans (drained)
* 2 cans red kidney beans (liquid)
* 2 tablespoons tequila
* 3 tablespoons instant cornmeal

Preparation
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* Put chickpeas in food processor. Apply three 1-second pulses.
* Add tomoatoes and chili powder to chickpea liquid and stir.
* Heat oil in a sauce pan and add onion. Stir for 4 minutes.
* Add garlic, cumin, and oregano, and stir for 30 seconds.
* Add soy sauce and stir for another 30 seconds.
* Add tomato mixture and stir.
* Add processed chickpeas and kidney beans. Add just enough bean
  liquid until beans are submerged.
* Bring to a boil over high heat, then reduce to a simmer for 1 1/2 hours.
  Add more bean liquid if chili becomes too stick or sticks to the bottom.
* Add tequila and stir.
* Season with salt.
* Add in the cornmeal slowly until desired thickness is reached.
* Refrigerate overnight.