| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dried chipotle chiles; destemmed, (leave whole so you can fish them out) (up to 3) |
| 2 |
c |
Tvp chunks |
| 2 |
cn |
(28 oz) pureed tomatoes |
| 4 |
c |
Water |
| 2 |
lg |
Green peppers; chopped |
| 4 |
lg |
Onions; chopped |
| 6 |
|
Stalks celery; chopped |
| 6 |
|
Cloves garlic; minced |
| 2 |
cn |
(15 oz) kidney beans + juice |
| 2 |
cn |
(15 oz) pinto beans + juice |
| 1 |
cn |
(15 oz) soy beans + juice (optional) |
| 1 |
cn |
(15 oz) garbanzo + juice |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
(heaping) chile powder |
| 2 |
tb |
Oregano |
INSTRUCTIONS
I have to warn you all that this makes a lot! We ate it for almost a week.
If you decide to make this much you can freeze it. I never usually measure
when I make this, but it was so good I decided to keep track of how much I
used so I could send it the recipe. If you don't like chili spicy, tone
down on the chipotle and chile powder.
Throw everything together in a very large pot and cook until veggies are
tender and it smells great! About 2 hours. Tastes even better the second
time!
Posted to fatfree digest V98 #005 by JBennicoff <JBennicoff@aol.com> on Jan
5, 1998
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