Jan's killer chili

Yield: 1 Servings

Measure Ingredient
1 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 Stalks celery; chopped
6 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

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