Another Chili Recipe
Ingredients| 1 cup tvp, rehydrated 8 to 16 oz of tempeh, chopped 8 to 16 oz of tofu, crumbled 1 to 2 cans pinto beans, 1 rinsed 1 to 2 cans kidney beans, 1 rinsed 1 to 2 cans white beans, 1 rinsed 1 any other bean you like 2 to 4 large onions, chopped 10 or more cloves garlic, 1 chopped 2 to 4 green peppers, chopped 1 or more hot peppers of your 1 choice (jalepeno, 1 serrano, ..), minced 2 to 4 15 oz cans crushed 1 tomatoes 6 to 12 oz tomato paste 1/2 to 1 lb mushrooms, coursly 1 chopped 1 tsp ground cayenne pepper 2 tbsp chili powder 2 tbsp worcestershire sauce 2 tbsp vinegar 1 bay leaf 1 tsp cinnamon 1/2 tsp allspice 1 tbsp cumin |
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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 <[email protected]> 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, [email protected] using MMCONV.
Servings:
1
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