| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Vegetarian, Vegan, Chili |
12 |
Servings |
INGREDIENTS
| 12 |
c |
;water |
| 2 |
c |
Pinto beans, dried |
| 2 |
|
Jalapenos; chopped (or more) |
| 1 1/2 |
c |
Mexican Beef Style Heartline Meatless Meat |
| 1 |
|
Onion; chopped |
| 2 |
c |
TVP |
| 1 |
cn |
Tomato sauce (15 oz) |
| 2 |
|
Tomatoes; chopped |
| 4 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 2 1/2 |
tb |
Chili powder |
| 1 |
tb |
Garlic powder |
| 2 |
ts |
Cocoa |
| 4 |
ts |
Sugar |
| 1/2 |
ts |
Red pepper; crushed |
| 2 |
tb |
Tomato paste (heaping) |
INSTRUCTIONS
Clean and rinse beans. Bring to a boil in 12 cups water, turnoff heat and
soak for one hour. Add jalapenos and Heartline Meatless Meat and cookuntil
beans are tender. Ad rest of ingredients and simmer 30 minutes more. Makes
about 3 quarts.
This recipe was the first place winner in the 5th Annual Lone Star
Vegetarian Chili Cook-Off, held in San Antonio, Oct. 3. It was created by
April and James Hall of San Antonio.
Source: South Texas Vegetarian Society newsletter, November-December
1993/MM by DEEANNE
Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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