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Ingredients Jump to Instructions ↓

  1. 1 cup TVP, rehydrated

  2. 8 To 16 oz of tempeh, chopped

  3. 8 To 16 oz of tofu, crumbled

  4. 1 To 2 cans pinto beans,

  5. 1 To 2 cans kidney beans,

  6. 1 To 2 cans white beans,

  7. Rinsed x Any other bean you like

  8. 2 To 4 large onions, chopped

  9. 10 Or more cloves garlic,

  10. 2 To 4 green peppers, chopped

  11. 1 Or more hot peppers of your

  12. Choice (jalepeno,

  13. Serrano, ..), minced

  14. 2 To 4 15 oz cans crushed Tomatoes

  15. 6 To 12 oz tomato paste

  16. To 1 lb mushrooms, coursly

  17. Chopped 1 teaspoon Ground cayenne pepper

  18. 2 tablespoons Chili powder

  19. 2 tablespoons Worcestershire sauce

  20. 2 tablespoons Vinegar

  21. 1 Bay leaf

  22. 1 teaspoon Cinnamon

  23. teaspoon Allspice

  24. 1 tablespoon Cumin

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Posted by Cynthia Grall to the Fatfree Digest [Volume 11 Issue 13], Oct.

  4. , 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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