Chilean Carbonada

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Chilean Carbonada

Source: 3abn.org

 

1 c. cubed carrots

1 c. cubed butternut squash

1 c. frozen, canned or fresh corn kernels

1 1/2 c. green beans

2 medium potatoes

1 c. frozen peas

1 med. onion, cubed

2 cloves garlic, minced

1 med. green bell pepper

1/2 tsp. oregano

1 Tbsp. olive oil (optional, could use cold water)

3 c. dried soy TVP

3 Tbsp. vegetarian chicken or beef style seasoning (gf)

2 to 3 Tbsp. paprika or chili powder

salt to taste

12 c. water

 

1. In a big pot heat the water.

2. Add the carrots and squash and let it boil for five minutes.

 

3. Add the corn, potatoes and green beans.

4. Let boil for 10 more minutes.

 

5. As the vegetables cook, sauté the onion, garlic, oregano and bell pepper

in a pan with

either oil or water and cook until tender.

 

6. Add to the cooking vegetables.

7. Add frozen peas and TVP and let boil again.

 

8. Add vegetarian chicken seasoning, salt and paprika or chili powder.

9. Let simmer for another 10 to 15 minutes, allowing flavors to blend.