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
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