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 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
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TVP is a registered trademark of Archer-Daniels-Midland Company.
