*  Exported from  MasterCook  *
 
                          SANGRE DEL DIABLO CHILI
 
 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
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.