*  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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