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Cooked by: Chef / Last Modified: 3/27/2008 / Base: Vegetables / Number of Servings: 2 |
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Directions: Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
Makes about 1 qt.
Note: Heartline Meatless Meats can be found in some health food stores.
This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October. It was the first place winner and People's Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.
| Ingredients:
1/4 Cup(s) Vegetable oil
1 medium Onion, chopped
1 Jalapeno pepper, chopped
2 Tablespoon(s) Chili powder
1 Tablespoon(s) Masa Harina
2 Teaspoon(s) Paprika
1 Teaspoon(s) Cumin powder
1 Teaspoon(s) Oregano
1/8 Teaspoon(s) Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 Tablespoon(s) Brown sugar
1 Teaspoon(s) Yellow salad mustard
15 Ounce(s) Hunt's tomato sauce w/bits
1 1/2 Cup(s) Water
1 1/4 Cup(s) Heartline Meatless Meat
1/2 Cup(s) Beer
1 Tablespoon(s) Tomato paste |
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