Recipe - Jans Killer Chili

1 Dried chipotle chiles;
destemmed, (leave whole so
you can fish them out) (up
to 3)
2 cup Tvp chunks
2 cn (28 oz) pureed tomatoes
4 cup Water
2 lg Green peppers; chopped
4 lg Onions; chopped
6 Stalks celery; chopped
6 Cloves garlic; minced
2 cn (15 oz) kidney beans + juice
2 cn (15 oz) pinto beans + juice
1 cn (15 oz) soy beans + juice
(optional)
1 cn (15 oz) garbanzo + juice
2 tablespoon Ground cumin
2 tablespoon (heaping) chile powder
2 tablespoon Oregano

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!

Posted to fatfree digest V98 #005 by JBennicoff JBennicoff@aol.com on Jan
5, 1998