12 cup ;water
2 cup Pinto beans, dried
2 Jalapenos, chopped (or more)
1 1/2 cup Mexican Beef Style Heartline Meatless Meat
1 Onion, chopped
2 cup TVP
1 can Tomato sauce (15 oz)
2 Tomatoes, chopped
4 tsp Salt
1 tsp Pepper
2 1/2 tbsp Chili powder
1 tbsp Garlic powder
2 tsp Cocoa
4 tsp Sugar
1/2 tsp Red pepper, crushed
2 tbsp Tomato paste (heaping)
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Clean and rinse beans. Bring to a boil in 12 cups water, turnoff heat and soak for one hour. Add jalapenos and Heartline Meatless Meat and cookuntil beans are tender. Ad rest of ingredients and simmer 30 minutes more. Makes about 3 quarts.
This recipe was the first place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held in San Antonio, Oct. 3. It was created by April and James Hall of San Antonio.
Source: South Texas Vegetarian Society newsletter, November-December 1993/MM by DEEANNE
Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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