Jan's Killer Chili

Categories: None

Serves: 1 Servings

Ingredients:

1 Dried chipotle chiles;
-destemmed, (leave whole so
-you can fish them out) (up
-to 3)
2 c Tvp chunks
2 cn (28 oz) pureed tomatoes
4 c Water
2 lg Green peppers; chopped
4 lg Onions; chopped
6 Stalks celery; chopped
6 Cloves garlic; minced
2 cn (15 oz) kidney beans + juice
2 cn (15 oz) pinto beans + juice
1 cn (15 oz) soy beans + juice
-(optional)
1 cn (15 oz) garbanzo + juice
2 tb Ground cumin
2 tb (heaping) chile powder
2 tb Oregano

Instructions:
I have to warn you all that this makes a lot! We ate it for almost a week.
If you decide to make this much you can freeze it. I never usually measure
when I make this, but it was so good I decided to keep track of how much I
used so I could send it the recipe. If you don't like chili spicy, tone
down on the chipotle and chile powder.

Throw everything together in a very large pot and cook until veggies are
tender and it smells great! About 2 hours. Tastes even better the second
time!

Posted to fatfree digest V98 #005 by JBennicoff on Jan
5, 1998

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