*  Exported from  MasterCook  *

                        SANGRE DEL DIABLO CHILI

Recipe By     :
Serving Size  : 30   Preparation Time :0:00
Categories    : Soups                            Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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            TVPĀ® 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 TVPĀ® 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



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