Sangre del diablo chili

Yield: 30 servings

Measure Ingredient
6 \N Onions, white; chopped
1 \N Garlic bulb; chopped
¼ cup Oil
3 \N 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

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.


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