Another chili recipe

1 servings

Ingredients

QuantityIngredient
1cupTVP, rehydrated
8To 16 oz of tempeh, chopped
8To 16 oz of tofu, crumbled
1To 2 cans pinto beans,
Rinsed
1To 2 cans kidney beans,
Rinsed
1To 2 cans white beans,
Rinsed
xAny other bean you like
2To 4 large onions, chopped
10Or more cloves garlic,
Chopped
2To 4 green peppers, chopped
1Or more hot peppers of your
Choice (jalepeno,
Serrano, ..), minced
2To 4 15 oz cans crushed
Tomatoes
6To 12 oz tomato paste
½To 1 lb mushrooms, coursly
Chopped
1teaspoonGround cayenne pepper
2tablespoonsChili powder
2tablespoonsWorcestershire sauce
2tablespoonsVinegar
1Bay leaf
1teaspoonCinnamon
½teaspoonAllspice
1tablespoonCumin

Directions

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.