Title: Lentil Chili with Chocolate
Categories: New, Veglife2
Yield: 8 servings

3 qt Vegetable broth
2 c Lentils
3 Bay leaves
12 oz Tempeh; cut into 1" cubes
8 oz Seitan; cut into 1" cubes
Cooking spray
1 md Onion; chopped
2 Dried ancho chiles; seeded &
-minced
2 Fresh jalapenos; (to 3),
-seeded,
; ribbed, minced
4 Cloves garlic; minced
3 md Ripe tomato; seeded & diced
6 oz Tomato paste
Cumin & coriander to taste
2 oz Tequila; (optional)
3 oz Mexican chocolate; grated
Salt & freshly ground pepper
-to taste
Tofu Chive Sour Cream;
-(recipe follows),
; (optional)
Minced fresh cilantro;
-(optional)

In a large pot, combine vegetable broth, lentils, and bay leaves. Cover and
bring to a simmer. Simmer 30 to 40 minutes, until lentils are tender. In a
food processor, process tempeh on high until finely ground. Transfer to a
mixing bowl. Place seitan in the food processor and process until ground.
Add to bowl with tempeh. Lightly spray a large nonstick skillet and heat
over medium-high heat. When skillet is hot, saute tempeh until nearly
browned, about 4 minutes. Add seitan and saute for another 5 minutes,
stirring frequently. Add mixture to pot with lentils . Lightly spray the
same skillet and saute onion over medium-high heat until translucent, about
4 minutes. Add anchos, jalapenos, and garlic. Saute another 2 minutes, then
transfer to pot. Stir n tomatoes, tomato paste, cumin, and coriander.
Simmer 40 minutes to 1 hour, stirring occasionally. Remove bay leaves. Stir
in tequila, if using, and simmer for about 2 minutes. Add grated chocolate
and stir until melted. Season to taste with salt & pepper. Serve with Tofu
Chive Sour Cream and minced cilantro, if desired.

By "Karen C. Greenlee" on Mar 21, 1999.

Recipe by: Veggie Life, March, 1999

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