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Chili

2 onions
1/3 c canola oil
4 cl garlic minced
2 green peppers
1 red pepper
2 jalepeno peppers
2 c red wine
2 15 oz cans kidney beans drained and rinsed
28 oz can to tomato sauce
1 sm can tomato paste
15 oz can diced tomatos
1 med tomato
1 cup salsa
A lot of chili powder (1/3 cup)
1 tb cumin
1 tb corriander
1 tbs black pepper
1+ tsp ground red pepper
1 1/2 cup TVP
1 c broth

Grill the peppers or roast them. Put the TVP in a bowl and pour
hot broth over it, set aside. Saute the onions in the oil, add
the garlic after a few minutes, add the peppers and 1/2 of the red
wine. Let this cook till everything is soft. After the TVP has
soaked up most or all the broth add it to the pot. Add about 1/2
-1 cup of water. Add all the spices and bring to a boil. Stir in
the beans, add water till it is just below the top of the mixture
and continue to boil until you have a thick brown juice. Add the
rest of the ingredients, stir it all up, return to a boil, turn
down to low and simmer covered for at least an hour (the longer
the better). Eat, over rice is good.

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