Chili of Penultimate Grooviness

Categories: Vegetarian | Vegan | Chili

Serves: 12 Servings

Ingredients:

1 lb Black beans; dried
6 Garlic cloves; minced
1/2 lb Pinto beans; dried
2 cn Tomatoes; crushed (15 oz ea)
1/4 lb Kidney beans; dried
3 tb Tomato paste
2 Poblano peppers; chopped
4 tb Chili powder
1 Green bell pepper; chopped
3 tb Cumin powder
2 Tomatoes; coarsely chopped
1 tb Salt
2 Red onions; minced
1/2 tb Black pepper
2 lg Carrots; minced
2 c Tvp

Instructions:
Soak beansovernight or bring to a boil, then turn off heat and soak for one
hour. Saute vegetables until soft and add to beans along with rest of
ingredients except TVP. Cook for one and a half hours, adding TVP the last
20 minutes of cooking.

2nd place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off,
held Oct. 3 in San Antonio. Recipe by Phillip Anderson, Kim Behring, Myria
Martinez and Jason Paschall, of San Antonio Source: South Texas Vegetarian
Society Newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine
RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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