Guest guest Posted October 12, 2000 Report Share Posted October 12, 2000 * Exported from MasterCook * Sun-Dried Tomato Chili Recipe By :The Vegetarian Chili Cookbook, Robin Robertson Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Chili Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 8 ounces seitan -- (about 2 cups) cubed 1 cup oil-packed sun-dried tomatoes -- drained & chopped 1 medium onion -- minced 1/4 cup tomato paste 3 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon salt 2 cups tomato juice 1 12 oz package cooked ground b**f alternative -- see Note* Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add seitan, and cook until browned on all sides, about 5 minutes. Set aside. Heat the remaining 1 tablespoon of oil in a large chili pot over medium heat. Add the sun-dried tomatoes, onion, and garlic; cover, and cook until the onion is softened, about 5 minutes. Add the tomato paste, chili powder, oregano, salt, and tomato juice. Bring to a boil, lower the heat, and simmer 30 minutes. Add the ground b**f alternative and the reserved seitan and additional water if the chili is too thick for your taste. Simmer 15 minutes longer to heat through and blend flavors. S(ISBN): " 1-55832-147-0 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 8g Fat (52.3% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 822mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat. NOTES : *Such as Morningstar Farms Recipe Crumbles or Boca Burgers for Recipes Nutr. Assoc. : 0 0 1448 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.