Ahimsa Chili

[Guest guest]

I was formatting recipes from this cookbook for my own list and discovered that

several of them include crockpot directions! I never noticed this before, and

I've had the cookbook for years.

 

Karen

 

 

* Exported from MasterCook *

 

Ahimsa Chili

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 8 Preparation Time :0:00

Categories : Chilis

 

Amount Measure Ingredient -- Preparation Method

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

2 cups meat substitute -- see note* (optional)

2 onions -- chopped

10 ounces tomatoes -- (to 12 oz) chopped

mild, medium, hot, or incendiary chiles -- (your choice)

3 cups sliced mushrooms -- (shiitakes suggested)

2 cups diced zucchini

1 red or green bell pepper -- diced

1 cup low sodium tomato puree

2 tablespoons chili powder

2 tablespoons cumin powder

1 pinch cayenne -- (optional)

1/4 teaspoon crushed red pepper

1 pinch ground cloves

3 cloves garlic -- (to 4) minced

2 cups beer -- (imported Mexican beer adds the best flavor)

OR 1 cup unfiltered apple juice

3 cups cooked kidney, pinto, black, or anasazi

beans

 

Put all the ingredients in a large heavy pot or crockpot and bring to a boil.

Reduce the heat to a simmer and cook for at least 1 hour (longer for a crockpot;

refer to manufacturer's directions). Cooking the chili for 2 to 3 hours is even

better.

 

VARIATIONS:

 

Try adding other vegetables to the pot -- perhaps some corn, yellow squash,

tomatillos, or sun-dried tomatoes.

 

A little minced, fresh cilantro, either in the chili or as a garnish, is also

delicious.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 343 Calories; 2g Fat (4.5% calories from

fat); 47g Protein; 41g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 163mg

Sodium. Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fat.

 

NOTES : The term " ahimsa " means, roughly translated, " peace to all living

beings " . Therefore, this chili is made without ground beef and really doesn't

lack anything in flavor or texture for the omission. Like most any soup or

stew, the longer it cooks or the more it's reheated, the richer the flavor gets.

It also freezes very well -- in fact, the flavor even seems to improve. This is

truly one of the best chilis I've ever tasted. Don't let the amount of

ingredients scare you. This is actually a very easy soup to make, especially in

a crockpot.

 

*Meat Substitute: tempeh, crumbled extra-firm tofu, " ground beef " or " chunky

beef " textured vegetable protein, or seitan all work very well, but are not

essential for a great chili.

Nutr. Assoc. : 26389 0 0 902607 0 5663 3572 1505 0 0 0 0 0 0 0 0 3816