How To make Paul and Linda Mccartney's Chili Non Carne
2 tablespoons vegetable oil
1 medium onion
chopped
1 1/2 teaspoons chili powder :
(or more ,
according to taste) 2 packets TVP Chunks* or :
(4 1/2 ounce)
4 vegetable burgers crumbled
1 1/2 cups vegetable stock or water
:
(3/4 when using vegetable burgers) 1 can tomatoes (16 ounce) chopped,
liquid reserved 1 can red kidney beans
:
(16 ounce) do not drain 2 Mexican green chilis in brine
drained chopped (optional) Salt and freshly ground pepper :
to taste
The best chili you'll get this side of Tijuana! This is one of our favorite vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6 Servings Heat oil in large saucepan. Add onion, saute until golden brown. A dd chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes, kidne y beans, green chilis and reserved liquid from tomatoes. Cover, simmer 20 minu tes *TVP can be purchased at specialty health food stores. Recipe courtesy of A Musical Feast Recipes from over 100 of the world's most famous musical ar tists
busted by Christopher E. Eaves <cea260@airmail.net> by Nancy Berry <nlberry@pro digy.net> on Apr 22, 1998.
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I've been shopping again, well I may as well stock up on food while I can. This is a pretty long video so grab yourself a cup of tea and come and join me while I show you what I brought in this shopping haul!
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Disclaimer: Products shown were purchased with personal funds, unless otherwise stated. I have no affiliation with the mentioned brands and companies, nor am I receiving any compensation. Thoughts and opinions are 100% completely my own.
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Down to earth veganism with Paul & Jason. We're a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis.
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