Ingredients
- 6 garlic (cloves minced)
- 2 poblano peppers (chopped)
- 2 tomatoes coarsely (chopped)
- 2 onions (red minced)
- 2 carrots (minced)
- 2 tvp
- 1 green bell pepper (chopped)
- 1 lb black beans (dried)
- 1/2 lb pinto beans (dried)
- 1/4 lb kidney beans (dried)
- 3 tb tomato paste
- 4 tb chili powder
- 3 tb cumin powder
- 1 tb salt
- 1/2 tb black pepper
- 2 packages tomatoes (crushed)
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 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
