Instructions: Place beans in large pot. Add enough water to cover by 3 inches and soak overnight. Drain beans, reserving 3 cups liquid. Return beans to pot. Add enough cold water to cover. Simmer beans until tender, stirring frequently, about 2 hours. Drain well. Heat oil in heavy large Dutch oven over medium heat. Add bell peppers, onion, garlic, cumin, chili powder, basil, oregano and Tabasco and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add beans, reserved soaking liquid , green chilies and tomato sauce and bring to a boil. Reduce heat to low, cover and cook until chili is thick, stirring occasionally, about 45 minutes. Mix in lime juice.

Season with salt and pepper. Ladle chili into bowls. Serve, passing tomatoes, red onion, cheese, sour cream, cilantro and chips separately.

Vegetable; 0 Fruit; 1 Fat.

NOTES: I usually salt the beans while they are cooking. I think they are better when cooked with salt. I usually make only half of the recipe, as it makes a big pot even with half.

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