Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cup          TVP, rehydrated
   8 - 16  ounces       tempeh, chopped
   8 - 16  ounces       tofu, crumbled
   1 - 2   cans         pinto beans, Rinsed
   1 - 2   cans         kidney beans, Rinsed
   1 - 2   cans         white beans, Rinsed
                        Any other bean you like
   3       large        onions, chopped
  10       cloves       cloves garlic, Chopped
   3                    green peppers, chopped
   2 - 4   15 oz cans   crushed Tomatoes
  6 - 12   ounces       tomato paste
  1/2- 1   pound        mushrooms, coursly Chopped
   1       Teaspoon     Ground cayenne pepper
   2       Tablespoon   Chili powder
   2       Tablespoon   Worcestershire sauce
   2       Tablespoon   Vinegar
   1                    Bay leaf
   1       Teaspoon     Cinnamon
     1/2   Teaspoon     Allspice
   1       Tablespoon   Cumin

Preparation:

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 lu