1,001 Low Fat -- Mexican Ancho Chile Stew

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* Exported from MasterCook *

 

Mexican Ancho Chile Stew

 

Recipe By :1,001 Low Fat Vegetarian Recipes, Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : 1,001 Low Fat Veg Recipes

 

Amount Measure Ingredient -- Preparation Method

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4 ancho chiles -- (to 6) stems, seeds & veins discarded

2 cups boiling water

4 medium tomatoes -- cut into wedges

vegetable cooking spray

6 Mexican-style all vegetable " burgers " -- (18-24 oz)

crumbled

1 large onion -- chopped

2 cloves garlic -- minced

1 teaspoon minced serrano or jalapeno chile

1 teaspoon dried oregano

1 teaspoon cumin seeds -- crushed

2 tablespoons flour

salt & pepper to taste

 

Place ancho chiles in bowl; pour boiling water over. Let stand until chiles are

softened, about 10 minutes. Process chiles with water and tomatoes in food

processor or blender until smooth.

 

Spray a large saucepan with cooking spray; heat over medium heat until hot.

Cook crumbled " burgers " , onion, garlic, serrano chile, and herbs until onion in

tender, about 5 minutes. Stir in flour; cook over medium heat 1 to 2 minutes

more.

 

Add chile and tomato mixture to saucepan; heat to boiling. Reduce heat and

simmer, covered, 15 to 20 minutes. Season to taste with salt & pepper. Serve

in shallow bowls.

 

S(ISBN):

" 1-57284-011-0 "

 

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Per Serving (excluding unknown items): 54 Calories; 1g Fat (7.9% calories from

fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg

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

 

NOTES : Karen's Note: This cookbook misspells " chile " all the way through it,

spelling it " chili " instead. Instead of repeating this mistake, I formatted the

recipes with the correct spelling.

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