| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Main dish, Vegan |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 2 |
|
Onions; chopped |
| 4 |
|
Garlic cloves; minced |
| 3 |
|
Jalapeno chilies; minced |
| 3 |
c |
TVP flakes or granules |
| 5 |
tb |
Chili powder |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Molasses |
| 1 |
tb |
Apple cider vinegar |
| 16 |
oz |
Tomato sauce |
| 6 |
c |
Water |
| 1/2 |
c |
Nutritional yeast |
INSTRUCTIONS
Heat oil in large soup pot. Saute onions in oil over medium heat, stirring
often, until lightly browned. Add garlic and jalapeno peppers; cook and
stir for another minute. Stir in remaining ingredients, lower heat and
cover. Simmer for at least one hour, stirring occasionally. Cooked beans
may be added near the end of cooking period, if desired (adjust seasonings
to taste).
Serve chili topped with diced onions, sliced olives, avocado chunks,
chopped cilantro leaves or your favorite garnishes.
Copyright 1995 Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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