Ingredients
- 2 jalapenos (chopped)
- 2 tvp
- 2 tomatoes (chopped)
- 1 onion (chopped)
- 2,800 ml water
- 475 gr pinto beans
- 350 gr mexican beef style heartline
- 34 gr tomato paste
- 22 gr chili powder
- 18 gr sugar
- 12 gr salt
- 10 gr garlic powder
- 4 gr cocoa
- 3 gr pepper
- 1 gr pepper (red crushed)
Clean and rinse beans. Bring to a boil in dozen cups water, turnoff heat and soak for one hour. Add jalapenos and Heartline Meatless Meat and cookuntil beans are tender. Ad rest of ingredients and simmer 30 minutes more. Makes about 3 litre . This recipe was the first place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held in San Antonio, Oct. 3. It was created by April and James Hall of San Antonio.
