Basic Vegetarian Chili
by Ed Mathews

This recipe makes about 10 servings.

INGREDIENTS
1 (12 ounce) package of frozen burger-style soy crumbles
1 (15 ounce) can of dark red kidney beans
1 (15 ounce) can of light red kidney beans
1 (15 ounce) can of pinto beans
1 (15 ounce) can of garbanzo beans
2 (15 ounce) cans of black beans
1 (29 ounce) can diced tomatoes (if you can't find one, use 2 of the 14.5 ounce cans which seem to be populating shelves at supermarkets more and more)
1 cup of chopped celery
1 (12 fluid ounce) can of tomato juice
2 tablespoons of mild chili powder
1 1/2 tablespoons of cumin
1 tablespoon of garlic powder
3 bay leaves
salt and pepper
3 tablespoons of EvilHot Habanero hot sauce

PREP:

1. Drain the beans in a colander. Mix them up to get a nice festive color.
2. Combine all the ingredients in a large pot, mixing the spices in. Do not drain the diced tomatoes; use all of the juice in the container in the mixture.
3. Bring to a simmer and cover.
4. Simmer for at least an hour.
5. Remove bay leaves and discard them.
6. Eat the chili.

You may add a bag corn kernels or any vegetable you like to the mixture.