A bowl of red

[Guest guest]

Here is a vegan chili that looks good It says thats its easy to freeze I

might be trying this one soon since I love spicy things

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

A BOWL OF RED

 

Recipe By : Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase

Serving Size : 8 Preparation Time :0:00

Categories : 2 Point Done By Dotties Calculator

Soups Tofu And Soy Products

Vegan Low-Fat

Vegetarian Journal

 

Amount Measure Ingredient -- Preparation Method

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

6 chiles -- 6-12 chilies

3 cups cold water

12 ounces TVP granules -- 1 package

2 tablespoons oil

1 medium onion -- chopped

1 clove garlic -- minced

1 tablespoon cumin

1/2 teaspoon red pepper flakes

1 tablespoon paprika

12 cups water

 

Wash, stem and remoeve seeds from the chilies. Put chilies in 3 cups cold

water and bring to a boil. After about 45 minutes to an hour the skins should

slip off easily. Mash the pulp into a paste. If this seems too difficult,

you can substitute chili powder at the ratio of 1 tablespoon chili powder to a

pod of chili. Read the instructions on the soy or TVP package to see if the

product was soaked beforehand. If not, use some of the water to prepare this

ingredient. Saute the onions in the olive oil until translucent. Add the

garlic and spices, then the 12 cups of water. Bring to a boil, then add the

nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too

runny, you can thicken with masa, the cornmeal flour used in tortillas. When

made in bulk, this chili can readily be frozen.

 

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase

(lisa_pooh) 2/4/96

 

 

 

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NOTES : Per serving: 191.1 cal, 4.3g (17%) fat, 9.2g fibre, 89mg sodium, 22g

carbs, 24.6g protien

 

Per serving: 2.34 points