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Another Chili Recipe

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      Title: ANOTHER CHILI RECIPE
 Categories: Digest, Oct.
      Yield: 1 Servings
 
      1 c  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
    1/2    To 1 lb mushrooms, coursly
           Chopped
      1 ts Ground cayenne pepper
      2 tb Chili powder
      2 tb Worcestershire sauce
      2 tb Vinegar
      1    Bay leaf
      1 ts Cinnamon
    1/2 ts Allspice
      1 tb 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  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@Prodigy.com using MMCONV.
 
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