Guest guest Posted August 18, 1999 Report Share Posted August 18, 1999 * Exported from MasterCook * Sangre Del Diablo Chili Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Soups Tvp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Onions -- white, chopped 1 Garlic bulb -- chopped 1/4 cup Oil 3 Enrico's spaghetti sauce -- (28-oz. jars) or -- any pre- pared -- spaghetti sauce 2 cups water 10 pounds Pinto beans -- cooked, drained 1 1/2 cups TVP granules 8 tablespoons Chili powder 6 tablespoons Cumin 1 tablespoon Cayenne pepper 3 tablespoons Basil -- dried 2 tablespoons Thyme -- dried 1/4 cup Soy sauce 4 cups 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 Converted by MC_Buster. KES_10 Aug 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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