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Sometimes people are careless and speak disparagingly of all human righteousness, as if there were no such thing that pleased God. They often cite Isaiah 64:6 which says our righteousness is as filthy rags. It is true – gloriously true – that none of God’s people, before or after the cross, would be accepted by an immaculately holy God if the perfect righteousness of Christ were not imputed to us (Romans 5:19; 1 Corinthians 1:30; 2 Corinthians 5:21). But that does not mean that God does not produce in those “justified” people (before and after the cross) an experiential righteousness that is not “filthy rags.” In fact, He does; and this righteousness is precious to God and is required, not as the ground of our justification (which is the righteousness of Christ only), but as an evidence of our being truly justified children of God.
John Piper

Another Chili Recipe

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CATEGORY CUISINE TAG YIELD
Grains Digest, Oct., Fatfree 1 Servings

INGREDIENTS

1 c TVP, rehydrated
8 To 16 oz of tempeh, chopped
8 To 16 oz of tofu, crumbled
1 To 2 cans pinto beans,
Rinsed
1 To 2 cans kidney beans,
Rinsed
1 To 2 cans white beans,
Rinsed
x Any other bean you like
2 To 4 large onions, chopped
10 Or more cloves garlic,
Chopped
2 To 4 green peppers, chopped
1 Or more hot peppers of your
Choice (jalepeno,
Serrano, ..), minced
2 To 4 15 oz cans crushed
Tomatoes
6 To 12 oz tomato paste
1/2 To 1 lb mushrooms, coursly
Chopped
1 ts Ground cayenne pepper
2 tb Chili powder
2 tb Worcestershire sauce
2 tb Vinegar
1 Bay leaf
1 ts Cinnamon
1/2 ts Allspice
1 tb Cumin

INSTRUCTIONS

Saute the onion, peppers, hot peppers, and garlic until the onions are
translucent.  Add all other ingrediants and simmer a minimum of 30 minutes
(about how long corn bread takes to cook ;-).  Add water if chili is too
thick.  Adjust seasonings during cooking to taste.
That's it!  Last night's batch had TVP, 1 can pinto beans, 2 cans kidney
beans, 1 can black eye peas, so I used double the spices and the higher
amounts of the rest of the ingrediants.  Very tasty last night and of
course even better today for lunch.
Posted by Cynthia Grall <grall@la.tis.com> to the Fatfree Digest [Volume 11
Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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