Mixed Bean Chili by Andrew J. Infante from Veg Cook Book
 aji@geri.duke.edu 

 So, I added 1 cup of tvp to 2 cups of water, with a few tbls of 
 chili powder and 4-5 cloves of garlic, minced, and simmered (boiled) 
 in a pan, to create the "meat" for the chili. 
  
 3 large bell peppers (red, green, yellow - very nice looking! :), chopped 
 More and more garlic (I'm italian :) 
 I forgot turmeric, and realized that that's what give chili alot of flavor 
 Chili powder - about 1/8 cup :0 - I like it HOT! 
 (well, maybe more like 1/12 cup) 
 2 large chopped onions 
 5-6 medium tomatoes, chopped 
 1 can (8oz) tomato paste 
 1 can (16 oz) tomato puree 
 Red and green hot peppers (chilis and jalepenos, enough for making the 
 brow sweat! :) 
 2 cups black beans, (about, I didn't really measure anything!), softened 
 2-3 cups red pinto beans (same as above) 
 (these were boiled for 'bout 10 minutes, then soaked 24 hours prior) 
 1/8 cup nutritional yeast (flavor ~cheezy) 
 2 More cups mixed softened beans, pulverized in food processor 
  
 After the TVP is brazed (? whatever...) in the pan - enough to  
 look like meat (for me, I need that), add everything else. 
  
  
 Beware, this makes _alot_ of chili! 
  
 (also added to the pot was about 6 cups of water to mix everything  
 together) 
  
 Cook for about 5 hours at low heat (it doesn't have to - I left the 
 house and it kept cooking...:)