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Chili Cilantro With Tvp main dish, chili, beans, vegetarian, vegan ----VEGETARIAN GOUR; SUMMER 94---- 1 1/2 cup onion; chopped 1 1/2 tablespoon olive oil 1 large bell pepper; diced 32 oz canned pinto beans or black beans; drained 4 oz canned green chilies; chopped 4 medium ripe tomatoes; diced 16 oz canned tomato puree or thick tomato; sauce 2/3 cup tvp granules 1 cup ; water 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 cup fresh cilantro; chopped 1 tablespoon fresh oregano; chopped (opt) In a large stockpot, saute onion in oil until translucent. Add bell pepper and saute until onion is golden, about 5 minutes. Add remaining ingredients, except cilantro and oregano. Cover and simmer for 30 minutes, stirring occasionally. Stir in cilantro and oregano. If necessary, add water to give mixture the consistency of a thick stew. Serve warm. Posted on GEnie Food & Wine RT Jul 06, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Carl Berger Date: 05-23-96 (F) Cooking Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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