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TTT Chili Recipe

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Submitted by mercury

YIELD

1 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 237
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 1
X X BEANS
any other you like *
2-4
EACH ONIONS
large, chopped
10 1E+1
EACH EACH GARLIC CLOVES
chopped (or more)
2-4
EACH GREEN BELL PEPPERS
chopped
1 1
EACH EACH JALAPEÑO 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 5
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML CHILI POWDER
2 3E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
2 3E+1
TABLESPOONS ML VINEGAR
1 1
EACH EACH BAY LEAVES *
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML ALLSPICE
1 15
TABLESPOON ML CUMIN

Directions

Sauté the onion, peppers, hot peppers, and garlic until the onions are translucent. Add all other ingrediants and simmer a minimum of 30 minutes.

Add water if chili is too thick. Adjust seasonings during cooking to taste.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1555g (54.9 oz)
Amount per Serving
Calories 2082 19% from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 3590mg 150%
Total Carbohydrate 111g 111%
Dietary Fiber 69g 277%
Sugars g
Protein 272g
Vitamin A 179% Vitamin C 548%
Calcium 206% Iron 259%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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