When I was a student at Northwestern, I ate this stuff almost daily. It's the best vegetarian chili I've ever had. (I mean Blind Faith's regular chili.. made with pinto beans, IIRC.. not the seasoned black beans you could get on your tostada/whatever as an alternative to the regular chili.) Do any of you Chicago-area chowhounds know what might be in it? Even if you've just tried it, and have some vague idea about what might make it so special, I'd love to hear your thoughts. Thanks in advance!