Title: Another chili recipe
 Categories: Digest, Oct., Fatfree
      Yield: 1 Servings
 
      1 c  TVP, rehydrated
      8    To 16 oz of tempeh, chopped
      8    To 16 oz of tofu, crumbled
      1    To 2 cans pinto beans,
           Rinsed
      1    To 2 cans kidney beans,
           Rinsed
      1    To 2 cans white beans,
           Rinsed
        x  Any other bean you like
      2    To 4 large onions, chopped
     10    Or more cloves garlic,
           Chopped
      2    To 4 green peppers, chopped
      1    Or more hot peppers of your
           Choice (jalepeno,
           Serrano, ..), minced
      2    To 4 15 oz cans crushed
           Tomatoes
      6    To 12 oz tomato paste
    1/2    To 1 lb mushrooms, coursly
           Chopped
      1 ts Ground cayenne pepper
      2 tb Chili powder
      2 tb Worcestershire sauce
      2 tb Vinegar
      1    Bay leaf
      1 ts Cinnamon
    1/2 ts Allspice
      1 tb Cumin
 
  Saute the onion, peppers, hot peppers, and garlic until the onions are
  translucent.  Add all other ingrediants and simmer a minimum of 30
  minutes (about how long corn bread takes to cook ;-).  Add water if
  chili is too thick.  Adjust seasonings during cooking to taste.
  
  That's it!  Last night's batch had TVP, 1 can pinto beans, 2 cans
  kidney beans, 1 can black eye peas, so I used double the spices and
  the higher amounts of the rest of the ingrediants.  Very tasty last
  night and of course even better today for lunch.