Title: Veggie Chili #2
Categories: Vegetable
Yield: 4 Servings

1 md Onion
1 Green bell pepper
1 Red bell pepper
3 -(up to)
4 Jalapenos
3 Cloves garlic
3 tb Chili powder (or more!)
1 Cumin
Salt; pepper, other spices
-to taste
1 cn Whole Plum tomatos
1 cn Tomato paste
2 c Veggie broth (bullion)
1 cn Red kidney beans
1 -(up to)
2 tb Oil

Saute onions and garlic in oil until slightly soft. Cut peppers into 1"
cubes, mince jalapenos and add to onions. Cook until slightly soft. Add
veggie bullion, tomatos (mushed up) with juice, 1/2 can tomato paste &
chili powder. Let it boil down for about 30-45 minutes, adding additional
tomato paste if needed. When almost thick enough to eat, add kidney beans
and cook for another 10-15 minutes. Serve with cornbread, tortilla chips &
shredded Jack cheese.

My roommate made this all the time in college. You can add almost any
vegetable or bean you want, and more jalapenos (or other chili peppers).

Sorry the recipe is not more specific, its best when you just throw it
together. This freezes well, also.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.