2 tablespoons vegetable oil
1 medium onion — chopped
1 1/2 teaspoons chili powder — (or more ,
— according to taste) 2 packets TVP Chunks* or — (4 1/2 ounce)
4 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 kidney beans
— (16 ounce) do not drain 2 Mexican green chilis in brine
drained — chopped (optional) 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. A dd chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes, kidne y beans, green chilis and reserved liquid from tomatoes. Cover, simmer 20 minu tes *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 ar tists
busted by Christopher E. Eaves <cea260@airmail.net> by Nancy Berry <nlberry@pro digy.net> on Apr 22, 1998.