Source: "Caliente Cafe - Vegetarian Recipes from New Mexico" by Catherine Williamson.
1 cup dry pinto beans
1 cup dry kidney beans
1 cup dry navy beans
Soak all the beans overnight
3 TBL olive oil
1 large onion, chopped
6 cloves garlic, minced
Options: add TVP, or firm tofu shreds, or tempeh.
1/3 cup rolled oats (or oatmeal)
1 green bell pepper, diced
1 tsp salt (or Bragg Liquid Amino)
1 cup chopped tomatoes
3 TBL tomato paste
1 cup small black olives
2 bay leaves
2 tsp oregano
2 TBL ground cumin
3 TBL ground red chili flakes (adjust to taste) - or diced jalapenos.
Drain beans then cook in fresh water until tender.
Saute the onion, bell pepper, hot peppers if any, and garlic for 3 minutes on medium heat. Add tempeh crumbles (if using) to the pan and continue cooking for 3 minutes. Add all the spices and herbs and saute a few more minutes. Add the tomatoes and tomatoes paste, plus the TVP or tofu (if using). If needed, add some water to make the desired consistency.
Mix the cooked beans with the hot spices, then add the oatmeal and olives, and let everything simmer for a few minutes. Taste for seasonings (more salt, more pepper). The chili is very thick, so be careful to prevent burning, use more water when needed.
Serve with tortillas and sides of chopped onion and chopped cilantro.