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Paul And Linda McCartney's Chili Non Carne

Ingredients

2 tbs

vegetable oil

medium onion, chopped

1 1/2 tsp

chilipowder -- (or more, to taste)

2 packets

TVP Chunks*or -- (4 1/2 ounce vegetable burgers -- crumbled

1 1/2 cups

vegetable stock or water -- (3/4 when using vegetable burgers)

1 can

tomatoes --(16 ounce) chopped, liquid reserved

1 can

red kidneybeans -- (16 ounce) do not drain

Mexican green chilisin brine drained -- chopped (optional)

Salt and freshly groundpepper -- to taste

Preparation

The best chili you'll get this side of Tijuana!
This is one of our favorite vegetarian recipes.
Serve with rice, mashed potatoes or an avocado salad.
6 Servings
Heat oil in large saucepan.
Add onion, saute until golden brown.
Add chili powder and TVP, saute 5 minutes.
Add vegetable stock, tomatoes, kidney beans, green chilis and reserved liquid from tomatoes.
Cover, simmer 20 minutes *TVP can be purchased at specialty health food stores.
Recipe courtesy of A Musical Feast - Recipes from over 100 of the world's most famous musical artists

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen Sonnessa - ksonness@suffolk.lib.ny.us was inserted by Renato Pichler / 2002-04-30 22:26:55

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