You don't know me but my sister, Robin, goes to your meetings
and is a big fan of yours! I'm living in Germany and trying desperately
to loose weight (if you know anything about German cuisine then I'm sure
you know why!!) so Robin told me about your website. Your recipes and
the members' look great and I will be trying many of them. We don't have
Weight Watchers here but eventually..... who knows!!!

Anyways, the following is one of my favorite Chili recipes, given to me
by a very dear friend. I'm not sure were it actually originated from but
we've been enjoying it for several years now. My daughter says that it's
an excellent "dippin' chili" but it also is wonderful over rice (brown
rice especially!). I hope you enjoy it and maybe use it in your recipe

Thanks for a great website!

Vegetarian Chili

1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 heaping cup)
3 large cloves garlic, minced (1 tablespoon)
1 green pepper chopped
1 fresh jalapeno peppper, finely chopped OR 2 tablespoons chopped
canned hot peppers
1 28 oz. can tomatoes in puree OR drained tomatoes chopped, plus a 15
oz. can of puree
1/2 teaspoon ground coriander
1/4 teaspoon whole cloves or generous pinch ground cloves
1/4 teaspoon allspice berries OR generous pinch ground allspice
2 teaspoons oregano
2 tablespoons  brown sugar
2 tablespoons mild chili powder
2 tablespoons ground cumin
2 cups cooked kidney or pinto beans (also black beans are excellent in

1.  In a Dutch oven or large, heavy saucepan, heat the oil, and saute
the onions, garlic, green pepper, and jalapeno pepper until they are
2.  Add the tomatoes (and puree), coriander, cloves, all spice,
oregano, brown sugar, chili, cumin and beans.  Bring the chili to a
boil, reduce the heat, cover the pan and simmer the chili for 30

About 4 points per 1-1/2 cup serving.