Phil'S Chili

• 1/2 c. kidney beans
• 1 c. dry soy bean flakes
• 1 c. raw brown rice
• 1 red pepper, diced
• 1 squash (yellow or green), diced
• 1 can tomato sauce (15 oz.)
• 1 Tbsp. dry mustard or 2 tsp. prepared mustard
• 2 shakes cayenne (red pepper)
• 1 c. wine
• 8 c. hot water
• 1/4 c. navy beans
• 2 Tbsp. canola oil or spray
• 1 green pepper, diced
• 1 onion, diced
• 1/2 c. Niblets corn
• 5 cloves garlic
• 1 can tomato paste (6 oz.)
• 10 shakes spike seasoning
• 1/2 tsp. chili powder
• 1 dash oregano or Italian seasoning
• cheese, grated or sliced

1. Soak kidney and navy beans in 3 cups of water overnight in refrigerator.
2. Heat an 8-quart heavy pan.
3. Add the oil (or spray the bottom); saute bean flakes for 5 minutes on low heat (do not brown).
4. Add 4 cups of heated water and rice.
5. Drain water from beans, add to saucepan and continue to simmer, uncovered, on low heat.

kidney beans, soy bean flakes, brown rice, red pepper, tomato sauce, mustard, cayenne, wine, water, navy beans, canola oil, green pepper, onion, niblets corn, garlic, tomato paste, seasoning, chili powder, oregano, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892541 (may not work)