Lentil chili with chocolate

Yield: 8 servings

Measure 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)

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.

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