Sangre Del Diablo Chili

Recipe Ingredients

6		Onions - white, chopped
1		Garlic bulb - chopped
1/4 cup	59ml	Oil
3		Enrico's spaghetti sauce - (28-oz. Jars) or any
		Spaghetti sauce
2 cups	474ml	-- water
10 lbs	4540g / 160oz	Pinto beans; cooked - drained
1 1/2 cups	355ml	Tvp granules
8 tablespoons	120ml	Chili powder
6 tablespoons	90ml	Cumin
1 tablespoon	15ml	Cayenne pepper
3 tablespoons	45ml	Basil - dried
2 tablespoons	30ml	Thyme - dried
1/4 cup	59ml	Soy sauce
4 cups	250g / 8.8oz	Tomatoes - sun-dried

Recipe Instructions

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.

Source:
This recipe was winner of the People's Choice Award at the 1991 Lone-Star Vegetarian Chili Cookoff held in Houston. 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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