TTT Chili Recipe

• 1 cup TVP (Texturized Vegetable Protein) rehydrated
• 8-16 ounces tempeh chopped
• 8-16 ounces tofu crumbled
• 1-2 cans pinto beans pinto beans, rinsed
• 1-2 cans red kidney beans rinsed
• 1-2 cans white beans rinsed
• 1 x beans any other you like
• 2-4 each onions large, chopped
• 10 each garlic cloves chopped (or more)
• 2-4 each green bell peppers chopped
• 1 each jalapeno pepper hot peppers, minced
• 2-4 each tomatoes, canned 15 oz cans, crushed
• 6-12 ounces tomato paste
• 1/2-1 pound mushrooms chopped
• 1 teaspoon cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons worcestershire sauce
• 2 tablespoons vinegar
• 1 each bay leaves
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 tablespoon cumin

1. Saute the onion, peppers, hot peppers, and garlic until the onions are translucent.
2. Add all other ingrediants and simmer a minimum of 30 minutes.
3. Add water if chili is too thick.
4. Adjust seasonings during cooking to taste.

pinto beans, red kidney, white beans, beans, onions, garlic, green bell peppers, jalapeno pepper, tomatoes, tomato, mushrooms, cayenne pepper, chili powder, worcestershire sauce, vinegar, bay leaves, cinnamon, allspice, cumin

Taken from recipeland.com/recipe/v/ttt-chili-recipe-3160 (may not work)