Food should be food, not a caustic corrosive

Where numerous makers of chili and chili seasoning love to give their products names like "Nuclear Death" or "Throat Exploder," I set out while still in the Navy to produce a chili which could actually be EATEN, by anyone. I call it "Joseph Ravitts' Non-Toxic Nutrition Chili." Here is my recipe (from which you can simply delete the beef if you're feeding vegetarians):

2 lbs. lean ground beef
Packaged fajita seasoning
2-4 green bell peppers
5-8 fresh tomatoes
1-2 cups of peas
A bunch of asparagus
At least 10 oz. of black beans
1 can each of baked beans and refried beans
About 8 oz. of tomato paste
A few ounces of shredded cheese of your choice
Half a cup of flaxseed, if available
(look in healthfood stores)

Brown the meat separately, so you can drain away the grease before combining with the other ingredients. Go on simmering the meat with the fajita seasoning. Cut up the tomatoes, peppers and asparagus; make sure the asparagus is in SMALL pieces, and get rid of the hard woody ends of the stalks. Boil these items, along with the black beans and the tomato paste, in just enough water to mix them and avoid scorching. Stir frequently.

The cheese and flaxseed can be added at any point; but put off adding the baked and refried beans till near the end, since these come already cooked. Run the peas through a blender, with just enough water to allow for the blending. If you have no blender, cook the peas separately and mash them before adding them to the chili. Either way, mix the pulverized peas into the chili for a thickening effect. When all vegetable ingredients have been put in, add the meat, stir thoroughly again, and keep the completed chili simmering for at least 10 more minutes. Serve the chili on top of rice, crackers, potatoes or chips. The amount indicated here will feed five adults with good appetites.