Yield: 1 Servings
|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|
|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|
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