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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