1 c Onions -- grated

1 Garlic clove -- minced

1 Shallot bulb -- minced

3 lg Scallions -- minced

1 lg Bell pepper -- chopped

1 oz Olive or other salad oil

2 qt -- water

1 lb Kidney, pink or pinto beans

-washed, sorted and soaked 1 lg Bay leaf -- crushed

1 t Miso paste

1 t Mild or hot curry

1 t Basil

1 tb Paprika

Chili powder to taste Salt and pepper to taste 3 lg Tomatoes -- chopped, OR

1 cn (15 oz) peeled tomatoes

1 cn (15 oz) tomato sauce

In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot. Serves 6 From DEEANNE's recipe files