MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Con Carne
 Categories: Chili, Vegetarian
      Yield: 6 Servings
 
      2 c  Dry red kidney beans;
           - soaked overnight
      1 c  TVP
  1 1/2 c  Potato; diced
      1    Green or red pepper; chopped
      1    Celery rib; up to 2, chopped
      2    Carrots; peeled; chopped
      1 tb Fresh ginger; ground
    3/4 tb Ground coriander
      2    Mild red chiles;
           - finely chopped
      1 ts Asafetida (Hing)
      3 tb Oil; for sautéing
      2 tb Yeast extract -OR-
      4 tb Soy sauce
  1 1/2 sm Cans tomato paste
 
  Rinse and cook the beans until soft. Meanwhile, soak the TVP in enough
  water to cover it. Chop all the vegetables and sauté them with the
  herbs and spices, including chilis, for 7 to 8 minutes, then add the
  TVP and cover the stew with enough water or bean stock to simmer the
  TVP and vegetables. When they're nearly soft, add beans, salt, yeast
  extract or soy sauce, and tomato paste. Simmer for another 15 to 20
  minutes, until thick, stirring often. Serve with brown rice and
  chopped cilantro leaves.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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