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.