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Re: Killer Chili and Chinese Porridge

Happy Holidays to you all! 
I feel particularily happy because as my DH said how many people can actually
lose weight over Thanksgiving and Christmas.  Well I did.
Anyway on to the chili!
 I have to warn you all that this makes a lot! We ate it for almost a week. If
you decide to make this much you can freeze it. I never usually measure when I
make this, but it was so good I decided to keep track of how much I used so I
could send it the recipe. If you don't like chili spicy, tone down on the
chipotle and chile powder.

Jan's Killer Chili

1-3 dried chipotle chiles, destemmed (leave whole so you can fish them out)
2 cups  tvp chunks
two cans 28 oz pureed tomatoes
4 cups water
2 large green peppers, chopped
4 large onions, chopped
6 stalks celery, chopped
6 cloves garlic, minced
two 15oz cans kidney beans + juice
two 15oz cans pinto beans + juice
one 15oz can soy beans + juice (optional)
one 15 oz can garbanzo + juice
2 Tb ground cumin
2 heaping Tb chile powder
2 Tb oregano
Throw everything together in a very large pot and cook until veggies are
tender and it smells great! About 2 hours. Tastes even better the second time!

When my husband came back from a trip to China he described a soup he really
loved, so I came up with this version. They call it porridge. We have had it
for breakfast. Yum! This makes a lot also.

Chinese Porridge

two 10oz boxes frozen chopped spinach
8oz fresh shiitake mushrooms, discard the stem and slice (or 10 dried ones
soaked in boiling water for 10 minutes, drained and then sliced. Discard the
stem. It's tough.)
1 pound frozen tofu, thawed and cubed
6 cups vegt broth
1 bunch green onions, chopped
1 Tb grated fresh ginger
1 tsp 5-spice powder
1-2 large cloves garlic, minced
1 cup of very soft cooked brown rice
1 tsp sesame oil (optional)
2 egg whites

Throw everything together  in a large pot (except the egg whites) and cook
until onions are tender and porridge is fragrant, about 30-45 minutes. Then
beat the egg whites  (if using) with a little water and pour slowly into the
porridge. Stir gently into the porridge and serve. 
Jan Bennicoff