Wayne Mesard Mom's Vegetarian Chili posted to rec.food.veg

[[This is the recipe my mom uses.  I don't know where she got it. (But
  knowing her she cut the spices in half; it's fairly mild, increase red
  pepper content to taste.) Do not double this recipe.  Use a 12 quart
  pot.  Remember to rinse the beans after draining them in order to
  minimize a particular effect that this magical fruit has on one's
  gastro-intestinal system. -wsm]]

---
.33 cup	oil
3	coarsely chopped onions
2	green peppers, cut into pieces
3	cloves garlic, minced
---
3 cups	coarsely chopped carrots (1.25 to 1.5 lbs)
1	large zucchini, quarted lengthwise, then cut across
1 cup	sliced celery (2 large stalks)
3	one pound cans tomatoes (or two 28oz cans)
2	4 oz. cans green chilies, drained, minced
salt	to taste
1 tsp	crushed red pepper
1 tsp	dried oregano
---
2	one pound cans red kidney beans, drained (two 20oz cans are okay)
1	one pound can pinto beans, drained
---
some	hot cooked rice (brown is better)
some	grated cheddar style cheese alternative
---

In 12 quart pot, heat oil over medium flame.  Add onion, green pepper
and garlic.  Stirring occasionally, cook 5 min or until tender.

Stir in 2nd group of ingredients, stirring occasionally and breaking up
tomatoes with the edge of a spatula.  Cook over medium heat, 30 min.

Add beans.  Cook 30 min longer.  Stir occasionally.

Serve over rice.  Sprinkle with "cheese".  Makes 12 servings.