Yield: 1 Servings
|2 larges||Green peppers (up to 3)|
|6 \N||Stalks celery|
|6 \N||Cloves garlic; minced|
|2 cans||(28 oz) crushed tomatoes with juice|
|1 cup||Chunk tvp or 2 cups small diced seitan|
|¼ cup||Chili powder|
|2 cans||Mixed beans (kidney; garbanzos, pinto, etc) with juice (up to 3)|
|1 teaspoon||Oregano (2 Tb fresh)|
|6 \N||Dried chipotles; de-stemmed|
|\N \N||Salt to taste|
|8 ounces||Mushrooms (optional)|
Chop all vegetables and throw everything together in a very large pot and bring to a boil. Cover and lower heat. Simmer for about 1-½ to 2 hours.
Stirring every now and then to make sure the tvp doesn't stick to the bottom.
This always tastes good the second day. It makes a lot! Posted to fatfree digest V97 #201 by JBennicoff@... on Sep 6, 1997