Sangre Del Diablo Chili
Yield
30 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
white, chopped |
|
| 1 | each |
garlic bulb
chopped |
* |
| ¼ | cup |
vegetable oil
|
|
| 84 | ounces |
spaghetti sauce
|
|
| 2 | cups |
water
|
|
| 10 | pounds |
pinto beans
cooked, drained |
|
| 1 ½ | cups |
textured vegetable protein granules
|
* |
| 8 | tablespoons |
chili powder
|
|
| 6 | tablespoons |
cumin
|
|
| 1 | tablespoon |
cayenne pepper
|
|
| 3 | tablespoons |
basil
dried |
|
| 2 | tablespoons |
thyme
dried |
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| 4 | cups |
tomatoes
sun-dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
onions
white, chopped |
|
| 1 | each |
garlic bulb
chopped |
* |
| 59 | ml |
vegetable oil
|
|
| 2427.6 | ml/g |
spaghetti sauce
|
|
| 473 | ml |
water
|
|
| 4.5 | kg |
pinto beans
cooked, drained |
|
| 355 | ml |
textured vegetable protein granules
|
* |
| 1.2E+2 | ml |
chili powder
|
|
| 9E+1 | ml |
cumin
|
|
| 15 | ml |
cayenne pepper
|
|
| 45 | ml |
basil
dried |
|
| 3E+1 | ml |
thyme
dried |
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 946 | 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.
