Vegetarian Chili - cooking recipe

Ingredients

2 c. pinto beans
2 c. kidney beans
1 c. garbanzo beans
salt
2 lb. fresh or canned tomatoes
2 or more onions
tamari or soy sauce to taste
1 or 2 Tbsp. Miso
Worcestershire sauce to taste
chili powder to taste
cumin powder to taste
oregano leaves
basil
bay leaves
thyme
1 lb. or more sliced mushrooms
green peppers (if desired)
cooked rice

Preparation

Soak beans overnight.
Cook the next day, adding enough water to cover.
Add a little salt.
Cook until tender.
Add tomatoes. Cook 15 to 30 minutes.
Lightly fry onions in butter; add to pot. Let pot simmer for an hour or more until sauce thickens.
Add tamari or soy sauce, Miso, Worcestershire sauce, chili powder and cumin powder in equal quantities (2 or 3 teaspoons each), oregano leaves, basil, bay leaves and thyme.
Lightly fry sliced mushrooms and green peppers.
Add to pot and simmer at least 1/2 hour. Cooked rice may be added now, if desired.
Soup gets better second and third day.
Tamari and Miso sauce may be obtained at health food stores or Oriental grocers.