This is the original "draft" recipe direct from the cookbook scans

RIVERSIDE CHILI

• 1 c. kidney bean (dry)
• 1 c. red beans
• 1 c. pinto beans
• 1 1/2 c. green peppers, chopt
• 1 1/2 c. yellow onions, chopt
• 2 T. olive oil for sauteeing
• 1 1/2 c. frozen corn
• 28 oz. crushed, concentrated tomatoes
• 10 oz. tomato puree, or 15 oz. tomato sauce
• water as needed

seasonings:

• pinch of cayenne
• 2 T. chili powder
• 1 T. garlic powder
• 1 t. cumin
• 1 t. salt
• 1 t. black pepper
• 2 t. oregano
• 2 t. coriander
• 2 t. marjoram
• 2 t. savory
• 1 dry chili
• 2 T. basil
• 1 bay leaf
• 1 t. cinnamon
• 2-4 T. honey
• 1 t. vinegar
• 1 t. sage

First, the beans. You can either soak the beans then cook them or just put them on the stove on a low flame. If you use the soak-cook method, put all the beans in a big pot and add add water, twice the volume of the beans . Let soak for a few hours. Then put on the stove and simmer until soft. If you want to save time, just put the beans and water on a low flame and simmer for about 2 hours. Beans are hard to over-soften if left simmering However, keep an eye on them.

In a large deep pot, saute the onions, peppers and spices in the olive oil. When the vegies are soft, add the tomato paste and the diced tomatoes.

Allow this mixture to simmer for awhile on a low flame. Stir frequently. Add water if if seem sto be too thick, and tending to stick to the bottom. Ajust water according to how thick you want your chili to be.

Add the cooked beans next. Allow to simmer until good and hot. Taste for salt and sweetness. You may want to use tamari in place of salt, if you like. Stir frequently, adding water if you need to. Last of all, add frozen corn.

This is great with our Riverside Cornbread, dairy or non-dairy.