Vegan - Mushroom Chili

[Guest guest]

* Exported from MasterCook *

 

Mushroom Chili

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup chopped onion

3 to 6 cloves garlic -- chopped

1 1/2 cups chopped green bell pepper

2 large jalapeno peppers -- seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

10 ounces white mushrooms -- stemmed and quartered

1/2 pound cremini mushrooms -- stemmed and quartered

1 cup TVP flakes

6 large plum tomatoes -- halved, seeded, and chopped (about 2

cups)

2 cups vegetable stock or water

2 tablespoons meaty miso, such as red, aka, or hatcho

salt and freshly ground pepper

 

In a small Dutch oven, heat the oil over medium-high heat. Saute the onion,

garlic, green pepper, and jalapenos until the onion softens, about 5 minutes,

stirring often. Mix in the chili powder, cumin, and oregano and cook, stirring,

until the spices release their aroma, about 1 minute. Take care not to let them

burn.

Add the mushrooms and cook until they start to give up their liquid, about 5

minutes, stirring occasionally. Mix in the TVP, stirring until it absorbs some

of the moisture from the vegetables, about 2 minutes. Mix in the tomatoes and

cook just until they soften slightly, about 3 minutes.

Pour in the stock and bring the chili to a boil. Reduce the heat and simmer,

uncovered, 15 minutes. The chili will be soupy but not swimming in liquid.

Place the miso in a cup or small bowl. Add 2 tablespoons of liquid from the

chili. Cream the miso until it is well blended with the liquid. Remove the pot

of chili from the heat, and mix the miso into the chili. Season to taste with

salt and pepper. Serve over cooked rice.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 83 Calories (kcal); 5g Total Fat; (51% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Ok all- I have a crazy question..

 

does anyone have a chili recipes that does not use tomatoes... ( veg ofcourse-

vegan not neccessary) ? I'm allergic..

 

however.. I have discovered I can eat sundried tomatoes- they are chemically

different somehow after being in the sun.. ( allergies are funny that way- many

who are allergic to apples can have apple pie..!!!) Anyway- I'm excited about

the sundried tomato thing- now i can make tomato sauces using them,.. ( better

than no tomatoes at all.. it's been years of avoiding tomatoes..!) So if anyone

has a chili recipe using sundried- that would be great!!!

 

thanks!

 

 

 

 

jkujawa on 04/05/2000 08:18:55 AM

 

Veg-Recipes

cc: (bcc: Jamie Orozco/SHI)

Vegan - Mushroom Chili

 

 

 

 

* Exported from MasterCook *

 

Mushroom Chili

 

Recipe By :Soy! - Dana Jacobi

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup chopped onion

3 to 6 cloves garlic -- chopped

1 1/2 cups chopped green bell pepper

2 large jalapeno peppers -- seeded and minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

10 ounces white mushrooms -- stemmed and quartered

1/2 pound cremini mushrooms -- stemmed and quartered

1 cup TVP flakes

6 large plum tomatoes -- halved, seeded, and chopped (about 2

cups)

2 cups vegetable stock or water

2 tablespoons meaty miso, such as red, aka, or hatcho

salt and freshly ground pepper

 

In a small Dutch oven, heat the oil over medium-high heat. Saute the onion,

garlic, green pepper, and jalapenos until the onion softens, about 5 minutes,

stirring often. Mix in the chili powder, cumin, and oregano and cook, stirring,

until the spices release their aroma, about 1 minute. Take care not to let them

burn.

Add the mushrooms and cook until they start to give up their liquid, about 5

minutes, stirring occasionally. Mix in the TVP, stirring until it absorbs some

of the moisture from the vegetables, about 2 minutes. Mix in the tomatoes and

cook just until they soften slightly, about 3 minutes.

Pour in the stock and bring the chili to a boil. Reduce the heat and simmer,

uncovered, 15 minutes. The chili will be soupy but not swimming in liquid.

Place the miso in a cup or small bowl. Add 2 tablespoons of liquid from the

chili. Cream the miso until it is well blended with the liquid. Remove the pot

of chili from the heat, and mix the miso into the chili. Season to taste with

salt and pepper. Serve over cooked rice.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 83 Calories (kcal); 5g Total Fat; (51% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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