Lentil Chili With Chocolate

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Mexican	New, Veglife2	8	Servings

INGREDIENTS

3	qt	Vegetable broth
2	c	Lentils
3		Bay leaves
12	oz	Tempeh, cut into 1" cubes
8	oz	Seitan, cut into 1" cubes
		Cooking spray
1		Onion, chopped
2		Dried ancho chiles, seeded &
		minced
2		Fresh jalapenos, to 3
		seeded
		ribbed minced
4		Cloves garlic, minced
3		Ripe tomato, seeded & diced
6	oz	Tomato paste
		Cumin & coriander to taste
2	oz	Tequila, optional
3	oz	Mexican chocolate, grated
		Salt & freshly ground pepper
		to taste
		Tofu Chive Sour Cream
		recipe follows
		optional
		Minced fresh cilantro
		optional

INSTRUCTIONS

In a large pot, combine vegetable broth, lentils, and bay leaves.
Cover and bring to a simmer. Simmer 30 to 40 minutes, until lentils
are tender. In a food processor, process tempeh on high until finely
ground. Transfer to a mixing bowl. Place seitan in the food processor
and process until ground. Add to bowl with tempeh. Lightly spray a
large nonstick skillet and heat over medium-high heat. When skillet  is
hot, saute tempeh until nearly browned, about 4 minutes. Add  seitan
and saute for another 5 minutes, stirring frequently. Add  mixture to
pot with lentils . Lightly spray the same skillet and  saute onion over
medium-high heat until translucent, about 4 minutes.  Add anchos,
jalapenos, and garlic. Saute another 2 minutes, then  transfer to pot.
Stir n tomatoes, tomato paste, cumin, and coriander.  Simmer 40 minutes
to 1 hour, stirring occasionally. Remove bay  leaves. Stir in tequila,
if using, and simmer for about 2 minutes.  Add grated chocolate and
stir until melted. Season to taste with salt  & pepper. Serve with Tofu
Chive Sour Cream and minced cilantro, if  desired.  By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.  Recipe by: Veggie
Life, March, 1999  Converted by MM_Buster v2.0l.

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