Title: Paul and Linda Mccartney's Chili Non Carne
Categories: None
Yield: 1 Servings

2 tb Vegetable oil
1 md Onion; chopped
1 1/2 ts Chili powder; (or more ,
-according to taste)
2 pk TVP Chunks* or; (4 1/2
-ounce)
4 Vegetable burgers; crumbled
1 1/2 c Vegetable stock or water;
-(3/4 when using vegetable
-burgers)
1 cn Tomatoes; (16 ounce)
-chopped, liquid reserved
1 cn 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.
Add chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes,
kidney beans, green chilis and reserved liquid from tomatoes. Cover, simmer
20 minutes *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 artists
Posted to MC-Recipe Digest by Nancy Berry on Apr 22,
1998