A great vegetarian chili

  • Exported from MasterCook *

                         Adios Gringos Chili
    

Recipe By :From the Chefs at the Cheese Factory
Serving Size : 16 Preparation Time :0:00
Categories : Soups & Stews Vegetarian

Amount Measure Ingredient – Preparation Method


2 chipotle peppers – dried
1/2 cup hot water
3 tablespoons butter
4 tablespoons shortening
1 cup finely chopped onions
1 tablespoon minced garlic
1/2 cup diced celery
1/2 cup bell peppers – diced
4 tablespoons corn flour
1 46 ounce can tomato juice
16 ounces canned tomatoes – chopped, 2 cups
32 ounces kidney beans – canned, drained
6 ounces tomato paste
1 tablespoon sugar
2 tablespoons chili powder
1 1/2 teaspoons coriander
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme – crumbled
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin – roasted
2 tablespoons beef bouillon – vegetarian beef flavored only!
3/4 cup boiling water
1 1/2 cups textured soy protein
1/3 cup bacon bits – vegetarian

Reconstitute chipotle peppers in hot water for 20 minutes. Drain; reserve water. Mince peppers.
In a heavy-bottomed 5-quart soup pot, heat butter and 2 tablespoons of the shortening. Add onion, garlic, celery, and green peppers. Saute over medium-high heat until onion turns translucent. add remaining 2 tablespoons shortening. Allow shortening to melt and stir in corn flour; combine well with vegetables. Add tomato juice, tomatoes, beans, tomato paste, sugar, chipotle peppers, reserved water, chili powder, coriander, salt, black pepper, thyme, cinnamon, cayenne and cumin. Mix well; reduce heat and simmer 10 to 15 minutes.
Prepare broth in a medium bowl by dissolving vegetarian beef-flavored powder in boiling water. Stir in TVP; mix well and add to chili. Stir in bacon bits and simmer another 5 minutes. Garnish individual servings with chopped onions, grated cheese or hot sauce.

Variation: Omit vegetarian beef-flavored powder and water; replace with 2 tablespoons soy sauce mixed with 1/2 cup water.

Description:
“Hearty, robust, pungent, smoky and sublime!”
Source:
Yield:
“4 quarts”
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Per Serving (excluding unknown items): 363 Calories; 7g Fat (16.2% calories from fat); 31g Protein; 51g Carbohydrate; 21g Dietary Fiber; 6mg Cholesterol; 739mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Serving Ideas : At the restaurant we serve it with Cheese Factory Corn Bread, Charbroiled Vegetables or Cactus Salad. The chili keeps well in the refrigerator 1 week and freezes perfectly.

NOTES :
COOKING METHOD: STOVETOP

HEATING INSTRUCTIONS: Defrost in the refrigerator overnight.

EQUIPMENT
mixing bowls
5-quart pot

This is a great recipe. You may what to cut in half, it makes a ton. Also you can add TVP to it or not.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0