Another Chili Recipe

Course : Chili
Serves: 4 - 6
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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
3 large onions, chopped
10 cloves garlic Chopped
3 medium green peppers, chopped
60 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

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

1 Kitchen's say:
  (3 3/4 Stars!)
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