Recipe - Sangre Del Diablo Chili

6 Onions, white; chopped
1 Garlic bulb; chopped
One fourth cup Oil
3 Enrico's spaghetti sauce,
(28oz. jars) or any pre
pared spaghetti sauce
2 cup ;water
10 pound Pinto beans; cooked, drained
1 One half cup TVP granules
8 tablespoon Chili powder
6 tablespoon Cumin
1 tablespoon Cayenne pepper
3 tablespoon Basil, dried
2 tablespoon Thyme, dried
One fourth cup Soy sauce
4 cup Tomatoes, sundried

In a large kettle, saute onions and garlic in oil until onions are
translucent. Add all remaining ingredients and stir over low heat until TVP
is soft and flavors have blended, about 30 minutes to 1 hour.
Serves 30.

Per serving: 659 cal; 39 g prot; 7 g fat; 115 g carb; 0 chol; 661 mg sod.

This recipe was winner of the People's Choice Award at the 1991 LoneStar
Vegetarian Chili Cookoff held in Houston. Source: The recipe belongs to
Suzanne Fain, John Schindeler and Rick Wilson of A Moveable Feast
vegetarian restaurant. Posted and MM by: DEEANNE [GEnie] Posted by: Unknown
[AOL] Hawk's Kitchen Kollection 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini