Wayne-

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

section.

Thanks for a great website!

Bonni

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

this!)

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

softened.

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

minutes.

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