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chili recipe

Date:    Wed, 12 Oct 94 13:28:08 PDT
 From:    Cynthia Grall (grall@la.tis.com)
 Here's a great chili recipe that I've made more than once.  I created
 this by combining a couple of chili recipes until I got something I
 liked.  Its pretty easy to make and freezes well, so I always make a
 huge batch.  It tastes much better the next day and it tastes great
 with ff cornbread.
 Choose any combination of the following to make as big a batch of
 chili as you need, for more than 4 cans or items you will need to
 double or triple the spices and use the higher amounts of the other
 	about 1 C TVP, rehydrated
 	8-16 oz of tempeh, chopped
 	8-16 oz of tofu, crumbled
 	1-2 cans pinto beans, rinsed
 	1-2 cans kidney beans, rinsed
 	1-2 cans white beans, rinsed
 	any other bean you like
 2-4 large onions, chopped
 10 or more cloves garlic, chopped
 2-4 green peppers, chopped
 1 or more hot peppers of your choice (jalepeno, serrano,...), minced
 2-4 15 oz cans crushed tomatoes
 6-12 oz tomato paste
 1/2-1 lb mushrooms, coursly chopped
 1 teaspoon ground cayenne pepper
 2 tablespoons chili powder
 2 tablespoons worcestershire sauce
 2 tablespoons vinegar
 1 bay leaf
 1 teaspoon cinnamon
 1/2 teaspoon allspice
 1 tablespoon 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.
 kwvegan vegan