Vegetarian and Homestyle Chili

Vegetarian Chili
1 cup chopped onions
2 green peppers, chopped (or substitute two 7-ounce cans of green chilies)
2 stalks celery, chopped
(Other vegetables may be added, i.e., 2 carrots, chopped; 1 turnip, chopped, etc.)
2 cloves garlic, minced (or 2 teaspoons powder)
10 ounces tomato juice (or sauce)
1 (16-ounce) can tomatoes, chopped
1 (16-ounce) can pinto beans
(1 medium size eggplant or one portabella mushroom cut into 1-inch squares provides the texture and taste of meat)
(Any beans, including garbanzo, kidney, black, white, etc., may be substituted or added)
1 teaspoon parsley
1 tablespoon paprika
1/4 teaspoon oregano
6 tablespoons chili powder
1 teaspoon salt
2 tablespoons cumin
1 tablespoon Tabasco (or other "hot") sauce

For Home-style chili, add:

1 pound beef, cut into 1/2-inch pieces
1 pound pork, cut into 1/2-inch pieces

For Vegetarian Chili: Sauté onion, peppers, celery, and garlic together until onions and peppers are tender. Add beans, tomatoes and juice. Cover and simmer for 15 minutes. Add remaining ingredients and cook about 30 minutes more depending on your taste. During cooking, add water (or broth) as needed for consistency.

For Home-style Chili:Brown beef and pork, and cook until tender. Add to remaining ingredients and cook for 30 minutes more depending on tenderness and taste.