Instructions: MAKES 4 TO 6 SERVINGS. VEGAN

Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set asides to 10 minutes before serving, ladle chili into bowls and serve with warn cornbread if desired.

Makes 4 to 6 servings.

HELPFUL HINT: To roast a pepper, trim, wash, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred.

Place blackened pepper in a small paper bag, seal and set aside 15 minutes.

Remove from bag. Peel off charred skin with lingers.

NOTE: If poblanos are not available, substitute Anaheim or New Mexico green chilies. In a real pinch canned green dillies can be used, but do not substitute fresh green bell pepper.

VARIATION: This richly flavored chili is excellent served over macaroni or spaghetti.

This is excerpted from Vegetarian Soup Cuisine, by Jay Solomon (Prima

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