VEGAN--Cincinnati-Style Chili

[Guest guest]

I think I've posted this before, but it's so good, it's worth posting again. I

made this up myself based on several recipes.

 

 

* Exported from MasterCook *

 

Cincinnati-Style Chili

 

Recipe By :Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Beans

Mexican/Southwestern Soups & Stews

Tofu/Tvp/Soy/Seitan Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil spray -- (to 2 tbsp)

1 12 oz pkg Morningstar Farms Burger-Style

1 Recipe Crumbles

1 medium onion -- chopped

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

1 14.5 oz can chopped tomatoes

2 tablespoons red wine vinegar

2 tablespoons chili powder -- (to 3 tbsp)

1/2 teaspoon cinnamon

1/2 teaspoon paprika

1/2 teaspoon allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon Tabasco sauce

1 cup kidney beans -- rinsed & drained

8 ounces spaghetti -- cooked

shredded Cheddar cheese -- (optional)

 

Heat olive oil in a large skillet. Add onion and cook until tender. Add

" Recipe Crumbles " and garlic and cook until Crumbles are browned.

Add tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon,

paprika, allspice, light brown sugar, cocoa, and Tabasco sauce. Heat over

medium-high heat until beginning to boil. Reduce heat to low, cover, and

simmer 15 to 20 minutes until sauce thickens. Stir in beans and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese

if desired.

 

 

 

 

 

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Per serving: 474 Calories (kcal); 6g Total Fat; (11% calories from fat); 21g

Protein; 88g Carbohydrate; 0mg Cholesterol; 442mg Sodium

Food Exchanges: 5 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES :

 

 

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