Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1 medium | Onion; chopped |
1½ teaspoon | Chili powder; (or more , according to taste) |
2 packs | TVP Chunks* or; (4 1/2 ounce) |
4 \N | Vegetable burgers; crumbled |
1½ cup | Vegetable stock or water; (3/4 when using vegetable burgers) |
1 can | Tomatoes; (16 ounce) chopped, liquid reserved |
1 can | Red kidney beans; (16 ounce) do not drain |
2 \N | Mexican green chilis in brine; drained, chopped (optional) |
\N \N | Salt and freshly ground pepper; to taste |
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
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 22, 1998