This recipe is from a small recipe pamphet entitiled Enlightened Classics.

CHILI (VEGETARIAN)

2 cloves garlic, minced
1 medium onion, chopped
2 Tablespoons soy sauce
2 teaspoons vegetable oil
1/2 cup water
1 green bell pepper, chopped
1 to 2 mild green chili peppers, rinsed and cleaned (can use canned)
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1 1/2 Tablespoon chili powder (or more to taste)
1/8 teaspoon cayenne pepper, or more to taste
28 ounce can whole peeled tomatoes
4 cups cooked red kidney beans

Saute the garlic and onion in the soy sauce and oil. Add a little of the water if it begins to scorch.

Stir in the green bell pepper and the rest of the water and cook until soft. Stir in the chili peppers, herbs and spices.

Drain and chop the tomatoes (reserving liquid) and add them to the pot. Add the beans.

Simmer at least 45 minutes, the longer the better. If cooking for several hours, use the reserved juice from the canned tomatoes if additional liquid is needed.