Vegetarian Chili For 12

• 2 c. kidney beans
• 2 c. pinto beans
• 10 c. cold water
• 6 c. water
• 4 cloves garlic, crushed
• 3 onions, diced
• 1/2 lb. fresh mushrooms, chopped
• hot oil for sauteing
• 1 (28 oz.) can crushed or pureed tomatoes
• 2 (28 oz.) cans whole tomatoes
• 6 Tbsp. tamari soy sauce
• 4 shakes black pepper
• 2 bay leaves
• 1 Tbsp. oregano
• 1 Tbsp. basil
• 3 Tbsp. ground cumin
• 1 tsp. ground coriander
• chili powder to taste

1. Soak beans overnight.
2. In morning, drain off water and place beans in heavy pot with 6 cups water, 2 cloves crushed garlic and 1 diced onion.
3. Cover, bring to boil, simmer in 10 cups water 2 hours.
4. In separate pan, saute vegetables in oil until tender. Add to cooked beans.
5. Add canned tomatoes and seasonings.
6. Add chili powder to taste.
7. Simmer several hours.
8. Great for crock-pot.

kidney beans, pinto beans, cold water, water, garlic, onions, fresh mushrooms, hot oil, tomatoes, tomatoes, soy sauce, black pepper, bay leaves, oregano, basil, ground cumin, ground coriander, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251966 (may not work)