Phil'S Chili - cooking recipe

Ingredients

1/2 c. kidney beans
1 c. dry soy bean flakes
1 c. raw brown rice
1 red pepper, diced
1 squash (yellow or green), diced
1 can tomato sauce (15 oz.)
1 Tbsp. dry mustard or 2 tsp. prepared mustard
2 shakes cayenne (red pepper)
1 c. wine
8 c. hot water
1/4 c. navy beans
2 Tbsp. canola oil or spray
1 green pepper, diced
1 onion, diced
1/2 c. Niblets corn
5 cloves garlic
1 can tomato paste (6 oz.)
10 shakes spike seasoning
1/2 tsp. chili powder
1 dash oregano or Italian seasoning
cheese, grated or sliced

Preparation

Soak kidney and navy beans in 3 cups of water overnight in refrigerator.
Heat an 8-quart heavy pan.
Add the oil (or spray the bottom); saute bean flakes for 5 minutes on low heat (do not brown).
Add 4 cups of heated water and rice.
Drain water from beans, add to saucepan and continue to simmer, uncovered, on low heat.