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.
That's it! Last night's batch had TVP, 1 can pinto beans, 2 cans kidney
beans, 1 can black eye peas, so I used double the spices and the higher
amounts of the rest of the ingrediants. Very tasty last night and of
course even better today for lunch.
Posted by Cynthia Grall <grall@la.tis.com> to the Fatfree Digest [Volume 11
Issue 13], Oct. 13, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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