Date: Mon, 5 Jan 1998 16:23:33 EST
From: JBennicoff (JBennicoff@aol.com)
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.
Jan's Killer Chili
1-3 dried chipotle chiles, destemmed (leave whole so you can fish them out)
2 cups tvp chunks
two cans 28 oz pureed tomatoes
4 cups water
2 large green peppers, chopped
4 large onions, chopped
6 stalks celery, chopped
6 cloves garlic, minced
two 15oz cans kidney beans + juice
two 15oz cans pinto beans + juice
one 15oz can soy beans + juice (optional)
one 15 oz can garbanzo + juice
2 Tb ground cumin
2 heaping Tb chile powder
2 Tb oregano
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!
When my husband came back from a trip to China he described a soup he really
loved, so I came up with this version. They call it porridge. We have had it
for breakfast. Yum! This makes a lot also.
kwvegan vegan