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Meatless Chili - Terlingua Style




Source of Recipe


Stress, Diet and Your Heart, Dean Ornish,MD


Recipe Introduction


This recipe was devised by Mr. Tom Griffin, 1977 Terlingua Chili Festival King and a participant in Dr. Ornish's study.
Serve this chili over cooked pinto or kidney beans if desired. It may also be used as a filling for tacos or enchiladas.
FROM: Stress, Diet and Your Heart, Dean Ornish,MD,
Holt, Reinhart & Winston, NY, 1982 ISBN# 0-03-049011-1
Typed for Meal Master by Susan Grabowski 2-28-94
4 servings


List of Ingredients




16 oz Tomato sauce, unsalted,can
4 c ;water
1 md Onion; chopped
5 Garlic cloves; minced
2 oz Chili powder
5 ds Cayenne pepper; to taste
1/4 ts Oregano
1 ds Paprika
2 c TVP
1/4 ts Cumin, ground
Corn meal; as needed

Recipe



Place the tomato sauce and 4 cups of water in a deep 6 to 8-quart pot. Add onion and garlic. Bring to a boil.
Reduce heat and simmer for 30 minutes. Add chili powder, cayenne, oregano, and paprika, stirring well. Add texturized vegetable protein, stir well, simmer for 30 minutes. Stir in cumin, and water if needed for the desired consistency, and cook for 5 more minutes. If additional thickness is desired, stir in 1 tablespoon or masa (corn flour) or corn meal into the chili. Cook for 8 to 10 minutes after adding the masa.