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Vegetarian Chili

1 green pepper
1 large onion
olive oil
16 oz can frijoles (black beans)
16 oz can of dark kidney beans
28 oz can tomato puree
28 oz can crushed tomatoes
black pepper
cayenne pepper sauce
chili powder
coriander or cilantro

Wash the pepper and cut into thin strips. Put pepper strips into
large pot. Add a little bit of olive oil and cook on high heat.
Stir periodically.

While pepper is cooking, cut onion into small pieces (not so small
that the pieces are diced). When cut, add onion into pot.

Continue to cook the peppers and onions until the peppers get a
little soft, and some of the onion pieces start to get brown.

Turn heat to the lowest setting possible without the stove being
off. Add tomato puree, crushed tomatoes, and both cans of beans.

The mixture will now be very soupy. Stir in TVP. Be sure to do this
very slowly. The TVP absorbs water. If you add in too much TVP,
you will get a solid block of chili. You can compensate for a little
too much TVP by adding some water, but that can only do so much.
If you have added way too much TVP, the only way to salvage the
chili is by putting in some more tomato puree. Enough TVP should
be added so that once it has absorbed the moisture, the chili has
a good consistency - not too watery but not too solid.

Add spices to taste. I've found that the cumin is the most important
because it gives the chili its heartiness. The cayenne pepper sauce
gives it a nice tang. I can't even tell the difference between when
I add the cilantro and when I don't, though I continue to use it.
It would probably have more of an effect if I had access to fresh

Stir periodically. At low heat, the chili takes just over and hour
to heat up to a good temperature for eating. Recipe makes about
six servings.

The best part: It tastes much better the next day. I save unused
portions in the refrigerator and - if it's going to be a bit longer
before I eat it - the freezer. Enjoy.


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