Sangre del diablo chili
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Onions, white; chopped | |
| 1 | Garlic bulb; chopped | |
| ¼ | cup | Oil |
| 3 | Enrico's spaghetti sauce, (28-oz. jars) or any pre- pared spaghetti sauce | |
| 2 | cups | ;water |
| 10 | pounds | Pinto beans; cooked, drained |
| 1½ | cup | TVP granules |
| 8 | tablespoons | Chili powder |
| 6 | tablespoons | Cumin |
| 1 | tablespoon | Cayenne pepper |
| 3 | tablespoons | Basil, dried |
| 2 | tablespoons | Thyme, dried |
| ¼ | cup | Soy sauce |
| 4 | cups | Tomatoes, sun-dried |
Directions
In a large kettle, saute onions and garlic in oil until onions are translucent. Add all remaining ingredients and stir over low heat until TVP is soft and flavors have blended, about 30 minutes to 1 hour.
Serves 30.
Per serving: 659 cal; 39 g prot; 7 g fat; 115 g carb; 0 chol; 661 mg sod.
This recipe was winner of the People's Choice Award at the 1991 Lone-Star Vegetarian Chili Cookoff held in Houston. The recipe belongs to Suzanne Fain, John Schindeler and Rick Wilson of A Moveable Feast vegetarian restaurant.
MM by DEEANNE