Sangre Del Diablo Chili Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
6: Onions, white, chopped
1: Garlic bulb, chopped
1/4 cup: Oil,
3: Enricos spaghetti sauce,, (28-oz. jars) or any pre- pared spaghetti sauce
2 cup: , water
10 lbs: Pinto beans, cooked, drained
1 1/2 cup: TVP granules,
8 tbsp: Chili powder,
6 tbsp: Cumin,
1 tbsp: Cayenne pepper,
3 tbsp: Basil, dried
2 tbsp: Thyme, dried
1/4 cup: Soy sauce,
4 cup: Tomatoes, sun-dried
Directions:
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 Peoples 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] Hawks Kitchen Kollection - 1994
Source from luhu.jp
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 Peoples 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] Hawks Kitchen Kollection - 1994
Source from luhu.jp