| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ornish, Vegetarian, Low fat, Chili |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Tomato sauce, unsalted,can |
| 4 |
c |
;water |
| 1 |
md |
Onion; chopped |
| 5 |
|
Garlic cloves; minced |
| 2 |
oz |
Chili powder |
| 5 |
ds |
Cayenne pepper; to taste |
| 1/4 |
ts |
Oregano |
| 1 |
ds |
Paprika |
| 2 |
c |
TVP |
| 1/4 |
ts |
Cumin, ground |
|
|
Corn meal; as needed |
INSTRUCTIONS
Place the tomato sauce and 4 cups of water in a deep 6 to 8 quart pot. Add
onion and garlic. Bring to a boil. Reduce heat and simmer for 30 minutes.
Add chili powder, cayenne, oregano, and paprika, stirring well. Add
texturized vegetable protein, stir well, simmer for 30 minutes. Stir in
cumin, and water if needed for the desired consistency, and cook for 5 more
minutes. If additional thickness is desired, stir in 1 tablespoon or masa
(corn flour) or corn meal into the chili. Cook for 8 to 10 minutes after
adding the masa. Serve this chili over cooked pinto or kidney beans if
desired. It may also be used as a filling for tacos ro enchiladas. Many
people like chili with a small amount of grated low-fat cheese or toasted
tortilla chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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