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  Another Chili Recipe
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
1 cup 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
each 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 tsp Ground cayenne pepper
2 tbsp Chili powder
2 tbsp Worcestershire sauce
2 tbsp Vinegar
1 Bay leaf
1 tsp Cinnamon
1/2 tsp Allspice
1 tbsp 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 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.
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