TZUTC: -0800
MSGID: 35283.fidonet_cooking@1:105/500 2dab2d21
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Spicy Chili
 Categories: Chili
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Sweet onion; chopped
      2 cl Garlic; minced
      2    Chipotle chiles in adobo;
           - minced
      2 tb Chili powder
      1 ts Ground cumin
    1/2 ts Ground cinnamon
      1 ts Salt
      1 ts Smoked paprika
     28 oz Can diced fire-roasted
           - tomatoes; undrained
    1/4 c  Tomato paste
  1 1/2 c  Water
      3 c  Cooked kidney beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
      2 c  Seitan; finely chopped -OR-
      2 c  Reconstituted soy curls or
           - TVP
      1 ts Liquid smoke
    1/4 c  Smoked almonds;
           - crushed, for garnish
 
  I like to accompany this chili with brown basmati rice. The roasted
  almonds add an unexpected crunch.
  
  Heat the olive oil or water in a large pot over medium heat. Add the
  onion, garlic, and chiles. Cover and cook until softened, about 5
  minutes. Stir in the chili powder, cumin, cinnamon, salt, and
  paprika. Add the tomatoes and their juice, tomato paste, water, and
  beans. Stir to combine and bring to a boil. Reduce the heat to low,
  stir in the seitan, and simmer for 30 minutes, stirring occasionally.
  Stir in the liquid smoke. Taste and adjust the seasonings. Serve hot,
  garnished with the almonds.
  
  Recipe by Vegan Planet by Robin Robertson
 
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