Date: 01 Oct 93 12:58:00 EDT From: "Carol A. Ruiz (203) 727-7706" Carol's Chili 2 small onions, chopped (not too small) 1 1/2 green peppers, chopped (balsamic vinegar for *frying*) 2 16oz cans whole, peeled tomatoes 2 cans dark red kidney beans 1/2 can garbanzos chili, paprika, and turmeric to taste salt and pepper to taste Fry onions and green peppers in balsamic vinegar. Drain & rinse beans, then using a potato masher, mash all but 1/2 can of the dark red kidney beans, and the garbanzos. Add mashed beans, and fry with onions and peppers for a few minutes. Add chili, paprika, and a pinch of turmeric (you can add more chili later, this is just to get you started) Now add both cans of tomatoes (split them in your pot with the spatula), and the rest of the (intact) kidney beans. Plan on simmering this for at least 45 minutes, stirring occasionally. As you are simmering, adjust spices to your taste. (I was using this really potent pure chili powder from an Indian store, so I used the paprika to cut it - if you use regular supermarket chili, you probably don't need the extra paprika.) Serve over split baked potatoes, or whatever! The mashed beans make it nice and thick. This was so good that my husband (who made a face when I said I was making vegetarian chili) had not only seconds, but thirds!!