Another chili recipe

Yield: 1 servings

Measure Ingredient
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
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
½ To 1 lb mushrooms, coursly
Chopped
1 teaspoon Ground cayenne pepper
2 tablespoons Chili powder
2 tablespoons Worcestershire sauce
2 tablespoons Vinegar
1 Bay leaf
1 teaspoon Cinnamon
½ teaspoon Allspice
1 tablespoon Cumin

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@...> 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@... using MMCONV.

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