Paul And Linda Mccartney’s Chili Non Carne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1 1/2 | t | Chili powder, or more |
| according to taste | ||
| 2 | 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 | Tomatoes, 16 ounce | |
| chopped liquid reserved | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2957
Calories From Fat: 1285
Total Fat: 144g
Cholesterol: 363.5mg
Sodium: 5380.7mg
Potassium: 4368.9mg
Carbohydrates: 274.7g
Fiber: 32.2g
Sugar: 36g
Protein: 145.6g