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


Step 1

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.

Step 2

Taste and adjust the seasoning. If the mixture is too thin, thicken it by adding 2-3 Tbsp. cornmeal.

Step 3

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.

Nutritional Info

Per serving:

  • Calories

  • Fat

    0 g
  • Protein

    17 g
  • Carbohydrates

    48 g

Recipe Source: The (Almost) No Fat Cookbook
Reprinted with permission from the author, Bryanna Clark Grogan.
Photograph © Bryanna Clark Grogan.

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