1 lb. kidney beans, soaked and cooked
2 c. onions, chopped
4 cloves garlic, minced
1 to 2 green peppers, finely chopped
12 oz. tomato paste
4 med. tomatoes, chopped
2 to 3 tbsp. tamari
2 tsp. salt
1 tsp. each oregano, parsley and sea kelp
3 tsp. chili powder
1/8 to 1/4 tsp. red cayenne pepper
1/4 tsp. cumin powder
1/4 c. oil
1 tsp. crushed red peppers (optional)

While kidney beans are cooking, heat the oil in large skillet and saute onions and garlic 3 minutes. Add green peppers. Wait 2 minutes and add tomatoes and simmer for 5 minutes. Add tomato paste and all remaining ingredients. Simmer sauce on low for 40 to 60 minutes to develop flavor. When beans are ready, drain them and save the liquid. Mix sauce and beans together and add some of the drained liquid if needed to bring chili to desired consistency. Cook chili on low heat for 30 minutes or more so flavor of sauce will mingle with beans. Serve.