Plenty

[Guest guest]

Here is one of my favorites from Plenty. I have the book and love it.

Interesting recipes. Lot necessarily low fat but really good and a bit

different. Plus you have all those lovely pictures of Sarah.

 

* Exported from MasterCook *

 

Vegetarian Chili (Plenty)

 

Recipe By : Plenty by Jamie Laurita & Sarah McLachlan

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Soy

Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 lg onion -- chopped

4 cloves garlic -- chopped

3 tbsp olive oil

1 tsp turmeric

1 tsp cumin

1 tbsp chili powder

1 tsp dry mustard

1/2 tsp cayenne pepper

1 sm red pepper -- diced

1 sm green pepper -- diced

1 sm orange pepper -- diced

4 tomatoes -- peeled & chopped

1 1/2 cups canned white navy beans -- drained

1 1/2 cups canned kidney beans -- drained

1 1/2 cups canned black beans -- drained

1 cup corn kernels

3/4 cup green peas

1 cup ground seitan

1 cup firm tofu -- drained & cubed

1/2 cup cilantro or parsley -- chopped

water or tomato juice -- as needed

salt and freshly ground black pepper

cheddar cheese -- shredded

 

Saute onions and garlic in oil until translucent. Add turmeric, cumin, chili

powder, dry mustard and cayenne. Cook for about a minute. Add peppers and

cook until tender. Add tomatoes, beans, corn, peas and seitan. Simmer for

about 30 minutes, stirring occasionally. If the mixture becomes too dry add

some tomato juice or water. Right before serving, add tofu and cilantro or

parsley. Season with salt and pepper. Garnish with cheese.

 

 

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NOTES : For a real treat, serve with minted yogurt which is simply plain

yogurt mixed with a bit of chopped mint.

 

RisaG