Veg Chili Cookbook--Southwestern Chili Revisited

[Guest guest]

* Exported from MasterCook *

 

Southwestern Chili Revisited

 

Recipe By :The Vegetarian Chili Cookbook, Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Altered States

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups textured soy protein chunks

1 tablespoon safflower oil

1 medium onion -- chopped

2 cloves garlic -- minced

3 tablespoons ground red chiles

1 teaspoon dried oregano -- preferably Mexican

1 teaspoon ground cumin

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups water -- or vegetable stock

4 cups cooked pinto beans

 

Reconstitute the soy chunks in water according to package directions and set

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

garlic, cover, and cook until the onion is softened, about 5 minutes. Add the

ground chiles, oregano, cumin, salt & pepper. Stir in the water and add the

reserved soy chunks. Cook, uncovered, for 1 hour or until desired consistency

is reached. Just before serving, heat the cooked pinto beans in a separate

saucepan.

 

To serve, divide beans evenly among bowls and top with the chili or serve the

chili separately according to individual preference.

 

S(ISBN):

" 1-55832-147-0 "

Copyright:

" 1998 "

 

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

 

Per Serving (excluding unknown items): 324 Calories; 3g Fat (7.6% calories from

fat); 64g Protein; 22g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 370mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fat.

 

 

Nutr. Assoc. : 26389 0 0 0 0 0 0 0 0 0 0