Instructions: I buy a saltfree version from the neighborhood herb store; I think its from Frontier, but wouldnt swear to it. Its good. (My chili, being vegetarian, has other ingredients containing salt, so the additional salt in regular chili powder would be too much.)

I posted this a long time ago, but what the heck, its chili weather here in the Northern Hemisphere, so Ill throw it in again. Unlike most chilis in vegetarian cookbooks, its designed to taste and look as much as possible like a good meat-and-beans chili of the neighborhood-diner variety, only much hotter, and to have the same mouthfeel. I think I got real close, if I do say so myself; odd though some of the recipe may look, it works.

* (cheap at Asian markets; dont omit, and if you must substitute regular soy, add a reconstituted shiitake mushroom and its soaking liquid to the blender above.)

On stovetop, simmer all till beans are tender. Or in crockpot, cook 2-3 hours on High and overnight on Low, stirring from the bottom as you lower the heat.

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