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| Home -> [Asian, Chili, Chinese, Ethnic, Herbs & Spices, Soups & Stews, Vegetarian] -> [Sangre del diablo chili Recipe] |
Sangre del diablo chili
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Asian, Chili, Chinese, Ethnic, Herbs & Spices, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 6
| | Onions, white, chopped | | 1
| | Garlic bulb, chopped | | 1/4
| cup | Oil | | 3
| | Enrico's spaghetti sauce | | | -(28-oz. jars) or any pre- | | | -pared spaghetti sauce | | 2
| cup | Water | | 10
| lbs | Pinto beans, cooked, drained | | 1 1/2
| cup | TVP granules | | 8
| tbsp | Chili powder | | 6
| tbsp | Cumin | | 1
| tbsp | Cayenne pepper | | 3
| tbsp | Basil, dried | | 2
| tbsp | Thyme, dried | | 1/4
| cup | Soy sauce | | 4
| cup | Tomatoes, sun-dried |
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Procedures:
| 1 | In a large kettle, saute onions and garlic in oil until onions are translucent. | | 2 | Add all remaining ingredients and stir over low heat until tvp is soft and flavors have blended, about 30 minutes to 1 hour. | | 3 | Serves 30. | | 4 | per serving: 659 cal; 39 g prot; 7 g fat; 115 g carb; 0 chol; 661 mg sod. | | 5 | this recipe was winner of the people"s choice award at the 1991 lone-star vegetarian chili cookoff held in houston. |
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