MMMMM----- Recipe via Meal-Master (tm) v8.06

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 inches.
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 20-30 minutes,
making sure the water level stays at least an inch 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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