Paul and linda mccartney's chili non carne

1 Servings

Ingredients

Quantity 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 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 Mexican green chilis in brine; drained, chopped (optional)
Salt and freshly ground pepper; to taste

Directions

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

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