| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 1/2 |
ts |
Chili powder; (or more , according to taste) |
| 2 |
pk |
TVP Chunks* or; (4 1/2 ounce) |
| 4 |
|
Vegetable burgers; crumbled |
| 1 1/2 |
c |
Vegetable stock or water; (3/4 when using vegetable burgers) |
| 1 |
cn |
Tomatoes; (16 ounce) chopped, liquid reserved |
| 1 |
cn |
Red kidney beans; (16 ounce) do not drain |
| 2 |
|
Mexican green chilis in brine; drained, chopped (optional) |
|
|
Salt and freshly ground pepper; to taste |
INSTRUCTIONS
The best chili you'll get this side of Tijuana! This is one of our favorite
vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6
Servings Heat oil in large saucepan. Add onion, saute until golden brown.
Add chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes,
kidney beans, green chilis and reserved liquid from tomatoes. Cover, simmer
20 minutes *TVP can be purchased at specialty health food stores. Recipe
courtesy of A Musical Feast Recipes from over 100 of the world's most
famous musical artists
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 22,
1998
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