Vegan Black Beans & Black-Eyed Peas Chili

This was improvised when a vegan friend visited, and some of it was used for chili dumplings. The remains stuffed me for some days after. Be warned, though. This is beans-based, so expect serious bowel movements.

The chili proved to be extremely convenient as a university ration, easily stuffed in quantities into a compact box and not prone to be smashed in my overly loaded backpack.

Ingredients
This was enough to fill 15 dumplings and for three generous, heavy portions afterwards. I added a little salt and generous quantities of everything else, but you might want to cut on spicy things or on curry, if you don't like your food spicy or if you hate the color yellow.
 * 400-500gr s and s (these black-eyed peas, not these)
 * 260gr (1 large can)
 * 3-4-5 es
 * 1/2, chopped (can easily use more)
 * Seasoning:, , , , , ,.

Preparations
Unless you're using canned beans, the beans should be left in a bowl, fully covered with water, and bathe in them for some time. 10 hours should suffice, so you can just leave them overnight.

Instructions
Put the beans\peas in a pot, cover them with water and then add some more.

Boil the water, then reduce the fire so the water will stay hot. The beans should be ready in 90 minutes.

While the beans cook, put the potatoes in the toaster oven, set on high and let them sit there for some time. You can know when they're ready by stabbing one with a fork and seeing if it's soft. The largest potato is the best indicator for this. Alternatively, you can microwave the potatoes until soft. When ready, dice the potatoes to 2cm dice. Or, if you're as lazy as I am, take chunks with a fork, instead (this requires the potatoes to be soft enough for this).

Put the beans aside in a bowl, sprinkle some oil and fry the onion until golden. Add the seasoning and mix. Let it cook for 2-3 minutes, while occasionly stirring. Add the beans and potatoes, mix, and cook for 2-4 more minutes.

Eat and wish you didn't use as much spicy seasoning as you did.

I ate a portion today, and it seems likely that the chili can hold for at least a week at the fridge. I really really hope I'm right about this one.

Also, it is easily microwavable, which is convenient.

Lessons learned

 * Brush your teeth twice a day.