Vegetarian Chili - Garlic Lover's Chili

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* Exported from MasterCook *

 

Garlic Lover's Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 pound tempeh -- crumbled

1 medium onion -- chopped

8 garlic cloves -- minced

4 tablespoons hot chili powder

2 28 oz cans whole tomatoes -- chopped

1 6 oz can tomato paste

2 cups water or vegetable stock

1 4 oz can green chiles -- chopped

1 tablespoon brown sugar

1 tablespoon dried oregano, preferably Mexican

1 teaspoon cinnamon

1/3 teaspoon red pepper flakes

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups cooked dark red kidney beans

1 cup sliced ripe olives (or olivada)

 

Heat 1 tablespoon of the oil in a skillet over medium heat. Add the tempeh and

cook until browned, about 5 minutes. Set aside.

 

Heat the remaining oil in a large chili pot over medium heat. Add the onion,

garlic, and chili powder, cover, and cook until softened, about 5 minutes. Add

the tomatoes, tomato paste, water, chiles, brown sugar, oregano, cinnamon, red

pepper flakes, salt, and pepper. Bring to a boil, lower the heat, and simmer 10

minutes. Add the kidney beand and the reserved tempeh, and simmer 30 minutes

longer. Just prior to serving, add the olives and heat through, or swirl a

spoonful of olivada into each serving.

 

Description:

" The abundance of garlic combined with the other spices adds to the

rich complexity of flavor in this delicious chili. I like to serve it

over pasta or with hot, crusty garlic bread and a salad. "

 

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Per serving: 305 Calories (kcal); 12g Total Fat; (32% calories from fat); 19g

Protein; 38g Carbohydrate; 0mg Cholesterol; 570mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

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