Paul And Linda Mccartney's Chili Non Carne

* Exported from MasterCook *

Paul And Linda Mccartney's Chili Non Carne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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