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Another Chili Recipe chili, tex-mex, mushrooms, beans, low-fat 1 cup tvp, rehydrated 8 to 16 oz of tempeh, chopped 8 to 16 oz of tofu, crumbled 1 to 2 cans pinto beans, 1 rinsed 1 to 2 cans kidney beans, 1 rinsed 1 to 2 cans white beans, 1 rinsed 1 single any other bean you like 2 to 4 large onions, chopped 10 or more cloves garlic, 1 chopped 2 to 4 green peppers, chopped 1 or more hot peppers of your 1 choice (jalepeno, 1 serrano, ..), minced 2 to 4 15 oz cans crushed 1 tomatoes 6 to 12 oz tomato paste 1/2 to 1 lb mushrooms, coursly 1 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 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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