Chili of penultimate grooviness
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Black beans, dried |
| ½ | pounds | Pinto beans, dried |
| ¼ | pounds | Kidney beans, dried |
| 2 | Poblano peppers;chopped | |
| 1 | Green bell pepper;chopped | |
| 2 | Tomatoes; coarsely chopped | |
| 2 | Red onions; minced | |
| 2 | larges | Carrots; minced |
| 6 | Garlic cloves;minced | |
| 2 | cans | Tomatoes, crushed (15 oz ea) |
| 3 | tablespoons | Tomato paste |
| 4 | tablespoons | Chili powder |
| 3 | tablespoons | Cumin powder |
| 1 | tablespoon | Salt |
| ½ | tablespoon | Black pepper |
| 2 | cups | TVP |
Directions
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
Submitted By ELIZABETH WOOD On 12-29-94