Chile Sin Carne

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* Exported from MasterCook *

 

Chile Sin Carne

 

Recipe By :The (Almost) No Fat Cookbook - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dried pinto beans -- soaked in water to cover at least 8

hours

4 cups water

3/4 cup dry TVP granules soaked in 3/4 cup boiling

water

or

1/2 to 1 pound frozen reduced-fat firm regular tofu -- thawed,

squeezed, and crumbled

1 cup onions -- minced

1 6 oz can tomato paste

1/4 cup soy sauce

1 to 2 tablespoons chile powder (half ancho chile, if

desired)

1/2 tablespoon dried oregano

1/2 tablespoon ground cumin

1/2 tablespoon unsweetened cocoa powder

2 cloves garlic -- minced

1 bay leaf

1/2 dried red chhile pepper -- crumbled

1 teaspoon salt

1/2 teaspoon sweetener of your choice

 

Bring all ingredients to a boil, and simmer for 3 minutes. Then lower the heat,

cover, and simmer uuntil the beans are tender and the flavors are mixed (at

least 2 hours or up to 4 hours, depending on how intense you like the flavor).

To pressure cook, cook at 15 lbs. pressure for 20 to 25 minutes.

 

Taste and adjust the seasoning. If the mixture is too thin, thicken it by

adding 2 to 3 tablespoons cornmeal. Let this simmer for another 5 to 10

minutes. Serve with crusty bread, corn bread, tortillas, or rice. It freezes

well and leftovers are great in tacos.

 

Description:

" This meatless chile is rich, dark, and spicy--it won first prize in a

chile cook-off against several entries with meat! "

 

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Per Serving (excluding unknown items): 264 Calories; 1g Fat (3.7% calories from

fat); 16g Protein; 51g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1278mg

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

 

 

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