1 c Onions — grated
1 Garlic clove — minced
1 Shallot bulb — minced
3 lg Scallions — minced
1 lg Bell pepper — chopped
1 oz Olive or other salad oil
2 qt — water
1 lb Kidney, pink or pinto beans
-washed, sorted and soaked 1 lg Bay leaf — crushed
1 t Miso paste
1 t Mild or hot curry
1 t Basil
1 tb Paprika
Chili powder to taste Salt and pepper to taste 3 lg Tomatoes — chopped, OR
1 cn (15 oz) peeled tomatoes
1 cn (15 oz) tomato sauce
In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot. Serves 6 From DEEANNE’s recipe files