Post by NikkiT723 on Mar 14, 2006 18:16:53 GMT -5
I had this for dinner tonight. I served on top of a slice of panfried polenta in a soup crock, topped with soy cheese, stuck it under the broiler and put a dollop of ff sour cream on top. It was delicious.
Tex-Mex Vegetarian Chili
1 tbsp. canola or olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1/2 large green pepper, finely chopped
1/4-2 jalepeno pepper or other hot green chile (to taste)
1 1/2 tsp ground cumin
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried crumbled sage
1 tsp dried oregano
1/4 tsp cayenne
1 cup lentils, picked over and rinsed
1 cup cooked red kidney beans (if using canned, drained and rinsed)
2-3 canned plum tomatoes, drained and finely chopped
3 tbsp chopped fresh cilantro leaves
1 1/2 tsp salt
1 tbsp yellow cornmeal
Heat oil over medium-hi heat. When hot, add onion, garlic, green pepper and hot peppers. Cook for about three minutes. Reduce heat to medium-lo and cook another three mins. Add cumin, paprika, thyme, sage, oregano and cayenne. Stir. Add lentils, 4 1/2 cups water, kidney beans, tomatoes, cilantro and salt. Bring to a boil. Cover, reduce heat to low and cook for 50 minutes.
Mix cornmeal with 3 tbsp water and pour mixture into chili pot. Stir and bring to simmer. Cover and simmer for 10 more minutes, stirring occasionally.
Tex-Mex Vegetarian Chili
1 tbsp. canola or olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1/2 large green pepper, finely chopped
1/4-2 jalepeno pepper or other hot green chile (to taste)
1 1/2 tsp ground cumin
2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried crumbled sage
1 tsp dried oregano
1/4 tsp cayenne
1 cup lentils, picked over and rinsed
1 cup cooked red kidney beans (if using canned, drained and rinsed)
2-3 canned plum tomatoes, drained and finely chopped
3 tbsp chopped fresh cilantro leaves
1 1/2 tsp salt
1 tbsp yellow cornmeal
Heat oil over medium-hi heat. When hot, add onion, garlic, green pepper and hot peppers. Cook for about three minutes. Reduce heat to medium-lo and cook another three mins. Add cumin, paprika, thyme, sage, oregano and cayenne. Stir. Add lentils, 4 1/2 cups water, kidney beans, tomatoes, cilantro and salt. Bring to a boil. Cover, reduce heat to low and cook for 50 minutes.
Mix cornmeal with 3 tbsp water and pour mixture into chili pot. Stir and bring to simmer. Cover and simmer for 10 more minutes, stirring occasionally.
