Amy's Chili

28 oz can tomato, crushed
2 cn pinto beans
1 cn garbonzo beans
1 cn hominy
4 1/2 oz tomato paste
1 sm can green chili peppers
2 onions, chopped
2 zucchini, chopped
1 1/2 T chili powder
1 t cumin
few cloves af garlic
1 t molasses

Mix it all together in a large pot and cook until done anywhere between all heated through and the zucchini are about to fall apart.

Yield: 4 Servings

Andromeda Vegetarian Chili

1/4 c vegetable oil
1 md onion, chopped
1 jalapeno pepper, finely chopped, remove seeds
2 T chili powder
1 T masa harina (or corn flour)
2 t paprika
1 t cumin powder
1 t oregano
1/8 t cayenne pepper
6 dried apricots, chopped
2 cloves garlic, minced
1 T brown sugar
1 t yellow salad mustard
15 oz Hunt's tomato sauce with bits
1 1/2 c water
1 c heartline meatless meat, ground beef style
1/4 c heartline meatless meat, beef fillet style
1/2 c beer
1 T tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

Makes about 1 qt. Yield: 2 Servings