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| 1 x ca. 450 g | Black beans; dried |
| 6 | cloves garlic minced |
| 1/2 x ca. 450 g | Pinto beans; dried |
| 2 Dose | Tomatoes; crushed (15 oz ea) |
| 1/4 x ca. 450 g | Kidney beans; dried |
| 3 Esslöffel | tomato paste |
| 2 | Poblano peppers; chopped |
| 4 Esslöffel | chilli powder |
| 1 | green bell pepper chopped |
| 3 Esslöffel | Cumin powdered |
| 2 | Tomatoes finely chopped |
| 1 Esslöffel | salt |
| 2 | Red Onions minced |
| 1/2 Esslöffel | black pepper |
| 2 gross | carrots minced |
| 2 Tasse | Tvp |
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Soak beansovernight or bring to a boil, then turn off heat and soak for one hour. Saute vegetables until soft and add to beans along with rest of ingredients except Tvp. Cook for one and a half hours, adding Tvp the last 20 minutes of cooking.
2nd place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct. 3 in San Antonio. Recipe by Phillip Anderson, Kim Behring, Myria Martinez and Jason Paschall, of San Antonio
The.Steigers, Ci$ 71511, 2253, Internet sylvia. Steiger@lunatic. Com, moderator of Gt Cookbook and PlanoNet Lowfat & Luscious echoes
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