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Sangre Del Diablo Chili

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Submitted by rustyquinn

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

YIELD

30 servings

PREP

10 min

COOK

60 min

READY

70 min

“Blood of the Devil” chili that lives up to its name with a generous hit of cayenne, eight tablespoons of chili powder, and six tablespoons of cumin. This is a big-batch vegetarian chili built for feeding a crowd, using textured vegetable protein (TVP) instead of ground meat.

Ten pounds of pinto beans, four cups of sun-dried tomatoes, and a whole bulb of garlic go into a large kettle with spaghetti sauce as the liquid base. The TVP rehydrates and softens as the chili simmers, absorbing all those bold spices and taking on a meaty texture that satisfies even the skeptics.

Soy sauce is the sneaky umami booster here. A quarter cup adds depth and savoriness that makes this taste more complex than a typical bean chili.

Chef Tips

  • Chop the entire garlic bulb, not just a clove or two. This recipe is built on big, bold flavors and needs every bit of that garlic.
  • Let the chili simmer for the full hour if you can. The TVP needs time to fully soften and absorb the spices.
  • Start with less cayenne if you’re not sure about your crowd’s heat tolerance. You can always add more at the table.
  • This chili thickens as it sits. If reheating leftovers, add a splash of water to loosen it back up.

Variations

  • Swap pinto beans for kidney beans or a mix of both for a more traditional chili look.
  • Add diced bell peppers and corn kernels for extra vegetables and sweetness.
  • Top with vegan sour cream, sliced jalapeños, and crushed tortilla chips for a loaded bowl.

Ingredients

6 6
EACH ONIONS
white, chopped
1 1
EACH EACH GARLIC BULB
chopped *
¼ 59
CUP ML VEGETABLE OIL
84 2427.6
OUNCES ML/G SPAGHETTI SAUCE
2 473
CUPS ML WATER
10 4.5
POUNDS KG PINTO BEANS
cooked, drained
8 120
TABLESPOONS ML CHILI POWDER
6 90
TABLESPOONS ML CUMIN
1 15
TABLESPOON ML CAYENNE PEPPER
3 45
TABLESPOONS ML BASIL
dried
2 30
TABLESPOONS ML THYME
dried *
4 946
CUPS ML TOMATOES
sun-dried

Directions

In a large kettle, sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 265 27% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 614mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 44%
Sugars g
Protein 20g
Vitamin A 27% Vitamin C 29%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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