1. Place onion, garlic and bell pepper in a food processor, and pulse to chop. Set aside.
2. Place zucchini, carrots and mushrooms in the food processor, and pulse to chop. If you decide not to use a food processor, we recommend dicing the veggies.
3. In a five-quart saucepan, heat the oil and red pepper flakes for one minute on medium-high. Add the chopped veggies, and saute for 5 minutes, stirring frequently. Add the ground beef alternative, beans and tomatoes (with juice).
4. Lower heat to simmer, add oregano, cumin and cilantro, and cook about 20 minutes.

Makes 8 servings.

Each l-l/4 cup serving contains:
219 calories
21 g protein
23 g carbohydrate
5 g fat
0 g saturated fat
0 mg cholesterol
8 g fiber
832 mg sodium

Recipe submited by Mary Sue, Rockwood 2nd Ward, St. Louis Stake, Orgionally found in Prevention Magazine, October 2001, P. 153.

2 Lbs. dried Northern beans
1 Tbls. ground oregano
2 Tbsp ground cumin
1 Tbsp ground corrainder
1 1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper (or to taste)
4 1/2 qts. chicken broth
1 1/2 cups diced onion
8 large tomatillos - diced (Green Tomatoes) Do not use the canned tomatillos.
2 cloves garlic - minced
3/4 cup chopped fresh cilantro
8 boned and skinned chicken breast halves
(or subsitiute with 2 lbs of Pork Shoulder/Pork Roast)
6 large green chilis - chopped

** If you want it HOT, HOT, HOT! - add a habanero pepper to the mix.

Place beans in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes. Remove from heat and let soak for 1 hour. Drain and rinse beans.

In a 5 quart Dutch oven, saute onions in oil until tender. Combine oregano, cumin, corriander, cilantro, salt, and cayenne pepper. Divide in half. Stir half of the seasoning mixture into the onions. Add beans, broth, and garlic. Bring to a boil, reduce heat. Cube chicken breasts and add to the beans. Stir in chilies. Simmer for 3 hours.

Recipe submitted by Troy, Kansas City, Kansas.

1 can kidney beans
1 can calanelly white beans
1 can black beans
1 can pinto beans
1 can fava beans
2 cans low sodium beef or chicken broth
2 lb. pork roast shoulder
1 large can diced tomatoes, drained
8-12 tomatillos (green tomatoe/kiwi blend)
1 lg. onion - chopped, medium
1 tablespoon garlic
1 tablespoon fresh oregano - if using dry add more
½ cup tightly packed cilantro - chopped, medium
6 green chilies - 2 small cans whole chilies chopped coarsely
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon paprika
½ teaspoon cyan/red pepper (or to taste)
pinch of sugar

Cook pork roast in shallow pan of water for 2½ hours at 250°F. Cut roast into 1 inch cubes. Poor drippings in bowl, skim and set aside - add to chili if additional liquid is needed. Combine all ingredients in large crock-pot or slow cooker. Simmer until flavors blend

Makes 4-6 quarts.

Recipe submitted by Tory, Kansas City, Kansas.