Chile Sin Carne
- Servings : 12
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 hours:
- 2 cups dried pinto beans
Drain and rinse. In a large, heavy pot, mix the beans with:
- 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 crumbled
- 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 2-3 Tbsp. cornmeal.
Let this simmer for another 5-10 minutes.
Serve with crusty bread, corn bread, tortillas, or rice. It freezes well and leftovers are great in tacos.