Title: Beyond Hot Vegetarian Chili
Categories: Soup
Yield: 8 Servings

1 1/2	c	Onions, chopped
1	c	Celery, chopped
1	c	Red pepper, chopped
3	cl	Garlic
2	ts	Cumin
2	tb	Chili powder
2	ts	Oregano
1	ts	Seasoning salt
1/8	ts	Cayenne pepper
56	oz	Canned Italian plum tomatoes including juice (2 cans)
3	c	Kidney beans
1 1/2	c	Boiling water
1 1/2	tb	Catsup
1 1/2	c	TVP (Textured Vegetable
		Protein) flakes
1 1/2	tb	Hot sauce, to taste
		Habanero peppers or others, optional

Saute onions, celery, red pepper and garlic until tender. Add seasonings. Saute briefly, then add chopped tomatoes and beans. In a small bowl, mix boiling water and catsup and pour over TVP. Let soak for 5 mins. Add to chili mixture. Season with hot sauce and peppers. Cook 30-60 mins. Serve...with antacid tablets

Source: Hagerstown Herald-Mail; Hagerstown, MD

From: Rammots

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