Title: Chili of Penultimate Grooviness
Categories: Vegetarian Vegan Soup
Yield: 12 Servings

1	lb	Black beans; dried
6		Garlic cloves; minced
1/2	lb	Pinto beans; dried
2	cn	Tomatoes; crushed (15 oz ea)
1/4	lb	Kidney beans; dried
3	tb	Tomato paste
2		Poblano peppers; chopped
4	tb	Chili powder
1		Green bell pepper; chopped
3	tb	Cumin powder
2		Tomatoes; coarsely chopped
1	tb	Salt
2		Red onions; minced
1/2	tb	Black pepper
2	lg	Carrots; minced
2	c	Tvp

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 Source: South Texas Vegetarian Society Newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 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

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