Ingredients:
1 cup TVP, rehydrated |
16 ounces tempeh, chopped |
16 ounces tofu, crumbled |
2 cans pinto beans, Rinsed |
2 cans kidney beans, Rinsed |
2 cans white beans, Rinsed Any other bean you like |
3 large onions, chopped |
10 cloves garlic Chopped |
3 medium green peppers, chopped |
42 ounces crushed Tomatoes |
12 ounces tomato paste |
1 pound mushrooms, coursly Chopped |
1 Teaspoon Ground cayenne pepper |
2 Tablespoon Chili powder |
2 Tablespoon Worcestershire sauce |
2 Tablespoon Vinegar |
1 piece bay leaf |
1 Teaspoon Cinnamon |
1/2 Teaspoon Allspice |
1 Tablespoon Cumin |
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Preparation / Directions:
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
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