Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Submitted By ELIZABETH WOOD On 12-29-94

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