Another Chili Recipe

Ingredients:
• 1 cup 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

Directions:
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 t Ground cayenne pepper 2 T Chili powder 2 T Worcestershire sauce 2 T Vinegar 1 Bay leaf 1 t Cinnamon 1/2 t Allspice 1 T 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.