Andromeda vegetarian chili

2 servings

Ingredients

QuantityIngredient
¼cupVegetable oil
1mediumOnion, chopped
1Jalapeno pepper, finely
Chopped; remove seeds
2tablespoonsChili powder
1tablespoonMasa Harina (or corn flour)
2teaspoonsPaprika
1teaspoonCumin powder
1teaspoonOregano
teaspoonCayenne pepper
6Dried apricots, chopped
2Cloves garlic, minced
1tablespoonBrown sugar
1teaspoonYellow salad mustard
15ouncesHunt's tomato sauce w/bits
cupWater
1cupHeartline Meatless Meat
(Ground Beef style)
¼cupHeartline Meatless Meat
(Beef Fillet style)
½cupBeer
1tablespoonTomato paste

Directions

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often.

Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

Makes about 1 qt.

Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA 70601.

This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October.

It was the first place winner and People's Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.