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     Title: Three Bean Chili
Categories: Chili
     Yield: 4 Servings

     1 c  Mixed black; kidney, & pinto
          - beans; soaked overnight
     2 tb Oil
     1    Onion
     2 cl Garlic
     2    Carrots
     2    Celery ribs
 1 1/2 ts Salt
     1 ts Ground cumin
     2 tb Ground paprika
     1 ts Oregano
   1/2 ts Chili powder
14 1/2 oz Can diced tomatoes

 Drain beans. Put in a pot with fresh water to cover by 4". Bring to
 a boil for 10 minutes. Remove any surface foam and reduce heat to a
 simmer, partially covered for one hour or until cooked through but
 still firm.

 Dice onion, carrots, and celery. Mince garlic. Heat oil in a large
 pot over medium heat. Add onion to saute for 7 minutes. Add garlic,
 salt, and spice mix. Lower the heat and cook for another 5 minutes.
 Add tomatoes and simmer for 15 minutes before stirring everything
 into the cooked beans.

 Continue cooking until the beans are soft, another 20 to
 30 minutes, making sure the water level stays at least 1" above the
 beans. Taste and season. I liked to add a dash of red wine vinegar
 to balance the flavors (*). Ladle into bowls and garnish with sour
 cream, avocado, cilantro, or crumbled cornbread muffins.

 * Note: I substituted the juice of an orange and a lemon for the
 red wine vinegar.

 Recipe by Village School in Eugene, OR

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