6 Onions, white; chopped
1 Garlic bulb; chopped
1/4 c Oil
3 Enrico’s spaghetti sauce,
-(28-oz. jars) or any pre- -pared spaghetti sauce 2 c ;water
10 lb Pinto beans; cooked, drained
1 1/2 c TVP granules
8 tb Chili powder
6 tb Cumin
1 tb Cayenne pepper
3 tb Basil, dried
2 tb Thyme, dried
1/4 c Soy sauce
4 c Tomatoes, sun-dried
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 Lone-Star 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