Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Dried chipotle chiles; destemmed, (leave whole so you can fish them out) (up to 3) |
| 2 cups | Tvp chunks |
| 2 cans | (28 oz) pureed tomatoes |
| 4 cups | Water |
| 2 larges | Green peppers; chopped |
| 4 larges | Onions; chopped |
| 6 \N | Stalks celery; chopped |
| 6 \N | Cloves garlic; minced |
| 2 cans | (15 oz) kidney beans + juice |
| 2 cans | (15 oz) pinto beans + juice |
| 1 can | (15 oz) soy beans + juice (optional) |
| 1 can | (15 oz) garbanzo + juice |
| 2 tablespoons | Ground cumin |
| 2 tablespoons | (heaping) chile powder |
| 2 tablespoons | Oregano |
I have to warn you all that this makes a lot! We ate it for almost a week.
If you decide to make this much you can freeze it. I never usually measure when I make this, but it was so good I decided to keep track of how much I used so I could send it the recipe. If you don't like chili spicy, tone down on the chipotle and chile powder.
Throw everything together in a very large pot and cook until veggies are tender and it smells great! About 2 hours. Tastes even better the second time!
Posted to fatfree digest V98 #005 by JBennicoff <JBennicoff@...> on Jan 5, 1998