Linda's Vegetarian Chili 


1/2 pound dry kidney beans 
1/4 pound (or more) dry black beans 
1/4 pound (or less) textured vegetable protein [TVP] (I use large 
chunks and ground bits, about half and half) 
1/4 c. shoyu soy sauce 
1/3 c. balsamic vinegar] 
28 to 42 oz. canned tomatoes, to your taste 
2 or 3 medium onions, coarsely chopped 
2 green peppers, coarsely chopped 
hot peppers, to taste 
3 or 4 cloves of garlic, crushed 
2 - 3 T chili powder-vary amount, depending on hot peppers 
1+  T cumin 
salt and pepper to taste 


Prepare beans by soaking and parboiling, or just by soaking according 
to directions on bag. Drain well. 


Add water to nearly cover the large chunks of TVP and bring to boil. 
Add ground bits and enough water to moisten. Cook gently for a couple 
of minutes. Then add the soy sauce and balsamic vinegar and remove from 
heat. Stir and let sit for a few minutes while it all absorbs. Stir 
gently again and it's ready to use like meat. 


Put ingredients in crock pot (if you have one) in the order they are 
listed above; cover and cook on low for 10 to 12 hours (or on high for 
5 to 6 hours). 


If you don't use crock pot, put in heavy pot and cook as slowly as 
possible on top of stove. It gets better with age. 


Adjust seasonings to your taste. (What a dumb thing to say!!) 

From Laura
http://groups.google.com/group/eatingbetter/browse_thread/thread/3707e7956159680c/206b8bb3bd611ed5?q=chili+recipe&rnum=6#206b8bb3bd611ed5