| 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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