Veg Chili Ckbk - Santi's Award-Winning Five-Spice Chili

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* Exported from MasterCook *

 

Santi's Award-Winning Five-Spice Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

3 medium carrots -- chopped fine

1 large sweet onion -- chopped

3 tablespoons chile powder, commercial or homemade

1 6 oz can tomato paste

1 cup water

2 28 oz cans chopped tomatoes

2 tablespoons Chinese five-spice powder

1/4 teaspoon cayenne

1/4 cup dark molasses

1 15 1/2 oz can kidney beans -- drained

1 15 1/2 oz can vegetarian baked beans -- undrained

1 12 oz package cooked ground beef alternative

salt and freshly ground black pepper to

taste

 

Heat the oil in a large chili pot over medium heat. Add the carrots, onion, and

chili powder, cover, and cook until the onion is softened and the carrots are

tender, about 10 minutes. Transfer the mixture to a blender, and grind in short

pulses. Add the tomato paste and water to the blender, and puree. Transfer the

mixture to the chili pot, and stir in the tomatoes, five-spice powder, cayenne,

and molasses. Add the kidney beans, baked beans, gound beef alternative, and

salt and pepper. Simmer 45 minutes to an hoour, stirring occasionally to

prevent the chili from burning. Add an additional cup of water if a thinner

chili is desired.

 

 

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Per serving: 436 Calories (kcal); 8g Total Fat; (16% calories from fat); 21g

Protein; 75g Carbohydrate; 0mg Cholesterol; 283mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

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