This is also from May 17, 2006. I'm still tempted to bring a vegetarian chili to one of the chili cookoffs at work. the secret to good flavor with one of these is to use a bunch of peppers, rather than a bunch of chili powder. too much chili powder will give it a weird grainy taste. This one was pretty spicy, but not painfully so.
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1 pound pinto beans, soaked overnight
1 large onion, chopped
3 banana (cowhorn?) peppers, seeded & chopped
4 jalepenos, chopped
1 large bell pepper, seeded & chopped
3 stalks of celery, chopped
3 cloves of garlic, minced
1 1/4 cups dry TVP
1 cube vegetable boullion
2T chili powder
1T ancho powder
1T chipotle powder
1 1/2 t cumin seeds, ground
2 bay leaves
1 oz dry tomatoes
2t basil
leaves from 3 sprigs of fresh thyme
leaves from 1 sprig of fresh rosemary
2t salt
1t black pepper
i covered the beans with water by about 3 inches, and just threw everything else in there with them on medium heat. turned it down to a simmer after it started boiling. wait for the veggies to fall apart, which should be in the 2-3 hour range. you should add water if it's getting dry while you're waiting for that to happen. used fresh thyme and rosemary because that's what i have. i'd guess between 1 and 2 teaspoons of each, dry. you could probably use a little less water & salt, and use a large can of diced tomatoes, instead of the dry ones, too, but once again, that's what i had.
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