Recipe - Bowl Of Compassion Vegetarian Chili

1/3 cup Olive oil
2 md Onions, chopped
4 Cloves garlic, minced
2 Jalapeno peppers, chopped
1 Mild pepper, chopped
1 Red pepper, chopped
1 Green pepper, chopped
2 lg Tomatoes, minced
8 ounce Tomato sauce
2 cn Rotel Tomatoes and Chilis
2 15oz cans dark red kidney
Beans
3 cup Water
4 tablespoon Chili powder
2 tablespoon Cumin
1 tablespoon Paprika
1 tablespoon Oregano
1 tablespoon Lemon juice
Salt, pepper to taste
Tabasco to taste
1 cup Textured Vegetable Protein

Saute onions, garlic, and peppers in oil until onions are translucent. Add
spices and simmer for two minutes. Stir in remaining ingredients, adding
the TVP last. You can adjust the amount of TVP to obtain the desired
texture and consistency. You can substitute beer for the water for a more
unique flavor. One jalapeno makes a mild chili (two were used for the
cookoff). Simmer from four to six hours. It's even better the next day.

This was the Third Place Winner and Best of Show trophy winner at the 4th
Annual Lone Star Vegetarian Chili Cookoff held in Dallas in October. It was
submitted by the Animal Connection of Texas members Mitch and Debbie
Thompson, Cam Reilly and Cheryl Witchgers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini