Reprinted with permission from the author, Bryanna Clark Grogan.
Chile Sin Carne (p. 130)
(Serves 6 generously)
This meatless chile is rich, dark, and spicy - it won first
prize in a chile cook-off against several entries with meat!
Soak in enough water to cover for at least 8
Drain and rinse. In a large, heavy pot, mix the
- 4 cups water
- 3/4 cup dry textured vegetable protein granules soaked in
3/4 cup boiling water, or
1/2-1 lb. frozen, reduced-fat firm regular tofu, thawed, squeezed, and
- 1 cup onions, minced
- 1 (6 oz.) can tomato paste
- 1/4 cup soy sauce
- 1-2 Tbsp. chile powder (half ancho chile, if desired)
- 1/2 Tbsp. dried oregano
- 1/2 Tbsp. ground cumin
- 1/2 Tbsp. unsweetened cocoa powder
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 dried red chile pepper, crumbled
- 1 tsp. salt
- 1/2 tsp. sweetener of your choice
Bring this mixture to a boil, and simmer for 3 minutes. Then
lower the heat, cover, and simmer until the beans are tender and the flavors are
mixed (at least 2 hours or up to 4 hours, depending on how intense you like the
flavor). To pressure cook, cook at 15 lbs. pressure for 20-25 minutes.
Taste and adjust the seasoning. If the mixture is too thin,
thicken it by adding:
Let this simmer for another 5-10 minutes. Serve with crusty
bread, corn bread, tortillas, or rice. It freezes well and leftovers are great
Per serving: Calories: 277; Protein: 17 gm., Carbohydrates: 48
gm., Fat: 0 gm.