Recipe - Another Chili Recipe

1 cup TVP, rehydrated
8 To 16 ounce of tempeh, chopped
8 To 16 ounce 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 ounce cans crushed
Tomatoes
6 To 12 ounce tomato paste
One half To 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
One half teaspoon Allspice
1 tablespoon 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 grall@la.tis.com 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip