Lentil chili with chocolate
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Vegetable broth |
| 2 | cups | Lentils |
| 3 | Bay leaves | |
| 12 | ounces | Tempeh; cut into 1\" cubes |
| 8 | ounces | Seitan; cut into 1\" cubes |
| Cooking spray | ||
| 1 | medium | Onion; chopped |
| 2 | Dried ancho chiles; seeded & minced | |
| 2 | Fresh jalapenos; (to 3), seeded, | |
| ; ribbed, minced | ||
| 4 | Cloves garlic; minced | |
| 3 | mediums | Ripe tomato; seeded & diced |
| 6 | ounces | Tomato paste |
| Cumin & coriander to taste | ||
| 2 | ounces | Tequila; (optional) |
| 3 | ounces | Mexican chocolate; grated |
| Salt & freshly ground pepper to taste | ||
| Tofu Chive Sour Cream; (recipe follows), | ||
| ; (optional) | ||
| Minced fresh cilantro; (optional) | ||
Directions
In a large pot, combine vegetable broth, lentils, and bay leaves. Cover and bring to a simmer. Simmer 30 to 40 minutes, until lentils are tender. In a food processor, process tempeh on high until finely ground. Transfer to a mixing bowl. Place seitan in the food processor and process until ground.
Add to bowl with tempeh. Lightly spray a large nonstick skillet and heat over medium-high heat. When skillet is hot, saute tempeh until nearly browned, about 4 minutes. Add seitan and saute for another 5 minutes, stirring frequently. Add mixture to pot with lentils . Lightly spray the same skillet and saute onion over medium-high heat until translucent, about 4 minutes. Add anchos, jalapenos, and garlic. Saute another 2 minutes, then transfer to pot. Stir n tomatoes, tomato paste, cumin, and coriander.
Simmer 40 minutes to 1 hour, stirring occasionally. Remove bay leaves. Stir in tequila, if using, and simmer for about 2 minutes. Add grated chocolate and stir until melted. Season to taste with salt & pepper. Serve with Tofu Chive Sour Cream and minced cilantro, if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.