*  Exported from  MasterCook  *
 
                       MEATLESS CHILI WITH CORN CHIPS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Mexican
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried kidney beans
    8       oz           Soy tempeh, crumbled
      1/2   c            Red wine
      1/2   c            Low-sodium soy sauce,
                         -shoyu, or tamari
    1       t            Ground cumin
    1       t            Dried basil
    1       t            Chili powder divided
    1       c            Coarse chopped onions
      1/4   c            Dry sherry
    2       tb           Olive oil
    2       c            Sliced mushrooms
    8                    Chop tomatoes
    1       c            Minced green peppers
    1       c            Minced celery
    1       c            Minced carrots
      1/2   c            Minced mild chili peppers
                         -(usually anahiems -- could
                         -use
                         -canned)
    2       tb           Minced jalapenos
    4                    Cloves garlic
    4       c            Vegetable stock
    3       tb           Tomato paste
                         -Crushed corn chips for
                         -garnish
 
   Soak beans in cold water to cover 8 hours or
   overnight. drain.
   
   Combine crumbled tempeh, wine, soy, cumin, basil,
   chili; let marinate for 2 hours at least.
   
   Meanwhile, in a 6 qt. pan over medium high heat, saute
   onions in sherry and oil 10 minutes, stirring. Add
   mushroom and cook 10 more minutes.
   
   Add tomatoes, green pepper, carrot, celery, chili,
   jalapenos, garlic. Saute stirring 5 minutes.
   
   Add beans, stock, tomato paste. Bring to boil, cover,
   lower heat, simmer 2 to 3 hours till beans are tender.
   
   Add tempeh and marinade. cook 10 minutes. Serve
   garnished with chips.
   
   NOTES: This is a midwestern chili (beans and
   tomatoes!).  I added some leftover crushed tomatoes,
   and we garnished it with non-fat sour cream and
   chopped cilantro (better for you than corn chips). A
   more traditional chili style would be to relplace all
   tomatos with a red chili sauce: split and de-seed dry
   red anchos, anahiems, and/or gujanailos (sp?) and sear
   on a hot cast iron skillet. put in a bowl and cover by
   boiling water. let soak 20 min, then puree, maybe with
   a little garlic (and usually salt, but not for this
   recipe!). Use that instead of tomato paste and crushed
   tomato.
   
   Enjoy, Keith
  
 
 
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