*  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® 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® 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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