Here is the Follo "Raffles Veggie Chili" recipe- Thanks Follos!

Raffles Veggie Chili by Tim & Mary Follo

Ingredients:

2 lbs. dry Kidney beans ½ lb. frozen corn
2 onions 1/3 cup bulgur wheat
4 celery stalks 1 ½ squares bakers chocolate
4 carrots ½ cup olive or vegetable oil
3 green peppers Splash of Molasses
2 cloves garlic Juice from 1 lemon or lime
1 can crushed Tomatoes (28 oz.) 1 Qt. V-8 juice

2 bay leaves
1 TBS Cumin
1 TBS Coriander
1 TBS Chili powder
½ tsp Cayenne or crushed red pepper
Salt, Oregano, Basil


Check dry beans for stones, rinse, and place in a large pot with 2 bay leaves. Cover with water to a level twice that of the dry beans. Cover, simmer and stir occasionally until the beans are tender. Add more water if necessary. Add V-8 juice.

Chop onion, peppers, carrots, celery. Sauté in oil with garlic. When tender, add cumin coriander, chili powder, and crushed tomatoes—simmer a few minutes and combine with the beans.

Add bulgur, frozen corn, chocolate, molasses, lemon/lime juice, basil, oregano, cayenne pepper, salt. Simmer on low heat until chili bubbles.

Helpful Hint: Chili making is an art—not a science. Keep tasting and stirring—add more of what you like or think it needs—add something that you think will make it taste even better—have fun with it!