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 <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.