VEGETARIAN CHILI: Sassy Salsa Chili

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* Exported from MasterCook *

 

Sassy Salsa Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 66

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups textured soy protein granules

2 tablespoons safflower oil

1 large onion -- chopped

2 cups hot salsa

6 ounces canned tomato paste

2 tablespoons tamari sauce

4 tablespoons hot chili powder

(see separate recipe)

2 teaspoons brown sugar

3 cups cooked pinto beans

2 cups water

 

This chili is especially quick and convenient when made with bottled salsa

and canned beans. To offset the heat, a bed of rice is strongly

recommended, along with a bowl of sour cream (dairy or non-dairy) on the side.

 

Reconstitute the soy granules in water according to package directions, and

set aside. Heat the oil in a large chili pot over medium heat. Add the

onion, cover, and cook until softened, about 5 minutes. Stir in the salsa,

tomato paste, tamari, chili powder, brown sugar, pinto beans, water, and

the reserved soy granules. Bring to a boil, lower the heat, and simmer 45

minutes, stirring occasionally. Add more water if the chili becomes too dry.

 

Serves 6

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