Vegetarian Chili - World's Fair Chili

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* Exported from MasterCook *

 

World's Fair Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

1 tablespoon safflower oil

2 medium onions -- chopped fine

2 cups diced tomatoes, fresh or canned

1 4 oz can diced green chiles

3 tablespoons chili powder, commercial or homemade

1 tablespoon brown sugar

1 tablespoon cider vinegar

1 teaspoon dried oregano, preferably Mexican

1 teaspoon salt

1 cup tomato juice

1 cup water

3 cups cooked kidney beans

 

Crumble the tempeh, and cook it in the oil in a large chili pot over medium

heat, until lightly browned. Add the onions, cover, and cook until softened,

about 5 minutes. Stir in the tomatoes, chiles, chili powder, brown sugar,

vinegar, oregano, and salt. Add the tomato juice and water, and bring it to a

boil. Lower the heat, add the kidney beans, and simmer for 30 minutes. Serves

4 to 6

 

 

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Per serving: 474 Calories (kcal); 13g Total Fat; (23% calories from fat); 34g

Protein; 61g Carbohydrate; 0mg Cholesterol; 805mg Sodium

Food Exchanges: 3 Grain(Starch); 3 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