Title: Chili Con Carne
Categories: Chili, Vegetarian
Yield: 6 Servings
2 c Dry red kidney beans;
- soaked overnight
1 c TVP
1 1/2 c Potato; diced
1 Green or red pepper; chopped
1 Celery rib; up to 2, chopped
2 Carrots; peeled; chopped
1 tb Fresh ginger; ground
3/4 tb Ground coriander
2 Mild red chiles;
- finely chopped
1 ts Asafetida (Hing)
3 tb Oil; for sauteing
2 tb Yeast extract -OR-
4 tb Soy sauce
1 1/2 sm Cans tomato paste
Rinse and cook the beans until soft. Meanwhile, soak the TVP in enough
water to cover it. Chop all the vegetables and saute them with the
herbs and spices, including chilis, for 7 to 8 minutes, then add the
TVP and cover the stew with enough water or bean stock to simmer the
TVP and vegetables. When they're nearly soft, add beans, salt, yeast
extract or soy sauce, and tomato paste. Simmer for another 15 to 20
minutes, until thick, stirring often. Serve with brown rice and
chopped cilantro leaves.
Recipe by Vegetarian Food For All by Annabel Perkins
