Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Onions, white; chopped 1 1/2 c TVP granules
1 Garlic bulb; chopped 8 tb Chili powder
1/4 c Oil 6 tb Cumin
3 Enrico's spaghetti sauce, 1 tb Cayenne pepper
-(28-oz. jars) or any pre- 3 tb Basil, dried
-pared spaghetti sauce 2 tb Thyme, dried
2 c ;water 1/4 c Soy sauce
10 lb Pinto beans; cooked, drained 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. The recipe
belongs to Suzanne Fain, John Schindeler and Rick Wilson of A
Moveable Feast vegetarian restaurant.

MM by DEEANNE

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