Dried chipotle chiles; destemmed, (leave whole so you can fish them out) (up to 3)
2 Tasse
Tvp chunks
2 Dose
(28 oz) pureed tomatoes
4 Tasse
water
2 gross
green peppers chopped
4 gross
onions chopped
6
Stalks celery chopped
6
cloves garlic minced
2 Dose
(15 oz) kidney beans + juice
2 Dose
(15 oz) pinto beans + juice
1 Dose
(15 oz) soy beans + juice (optional)
1 Dose
(15 oz) garbanzo + juice
2 Esslöffel
ground cumin
2 Esslöffel
(heaping) chile powder
2 Esslöffel
oregano
die Zubereitung:
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!
