*  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(R) 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(R) 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
 


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