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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