Name: Linda Mccartney's Chilli Non Carne
Ingredients: 2 tb Vegetable oil; 1 md Onion; chopped; 1 1/2 ts Chilli powder; (or more according; ; to taste); 2 4 1/2 oz pac TVP chunks or 4 vegetable; crumbled; ; burgers; 12 fl Vegetable stock or water; (6floz if using (12; To 15); ; vegetable burgers); 1 14 oz tin chopped tomatoes; 1 14 oz tin red kidney beans; 2 Mexican green chillies in brine; drained and chopped; ; (optional); Salt and freshly ground black pepper to; ; taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Veg3, Vegetarian	1	servings

INGREDIENTS

2	tb	Vegetable oil
1	md	Onion; chopped
1 1/2	ts	Chilli powder; (or more according
		; to taste)
2		4 1/2 oz pac TVP chunks or 4 vegetable; crumbled
		; burgers
12	fl	Vegetable stock or water; (6floz if using (12
		To 15)
		; vegetable burgers)
1		14 oz tin chopped tomatoes
1		14 oz tin red kidney beans
2		Mexican green chillies in brine; drained and chopped
		; (optional)
		Salt and freshly ground black pepper to
		; taste

INSTRUCTIONS

1. Heat the oil in a large saucepan and saut. the onion until golden brown.
2. Add the chilli powder and TVP chunks and brown for 5 minutes.
3. Add the vegetable stock and tomatoes, together with their juice. Cover
and simmer for 20 minutes.
4. Add the kidney beans - and the chillies if you are using them - and
simmer for about 15 minutes, adding a little extra stock or water if
necessary.
5. Season to taste and serve hot with rice, mashed potatoes or avocado
salad.
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