| 1 cup TVP, rehydrated | | 8 x To 16 oz of tempeh, chopped | | 8 x To 16 oz of tofu, crumbled | | 1 x To 2 cans pinto beans, | | Rinsed | | 1 x To 2 cans kidney beans, | | Rinsed | | 1 x To 2 cans white beans, | | Rinsed | | x Any other bean you like | | 2 x To 4 large onions, chopped | | 10 x Or more cloves garlic, | | Chopped | | 2 x To 4 green peppers, chopped | | 1 x Or more hot peppers of your | | Choice (jalepeno, | | Serrano, ..), minced | | 2 x To 4 15 oz cans crushed | | Tomatoes | | 6 x To 12 oz tomato paste | | 12 x To 1 lb mushrooms, coursly | | Chopped | | 1 tsp Ground cayenne pepper | | 2 tbl Chili powder | | 2 tbl Worcestershire sauce | | 2 tbl Vinegar | | 1 x Bay leaf | | 1 tsp Cinnamon | | 1/2 tsp Allspice | | 1 tbl 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. |
|
