TZUTC: -0800
MSGID: 35306.fidonet_cooking@1:105/500 2db07b2f
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: Backyard Barbecue Chili
 Categories: Chili
      Yield: 6 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1    Red bell pepper;
           - seeded & chopped
      3 cl Garlic; minced
      1    Serrano; seeded & minced
           - (optional)
     28 oz Can diced fire-roasted
           - tomatoes; undrained
      1 c  Water
    1/2 c  Spicy BBQ sauce
      2 tb Tomato paste
      2 tb Chili powder; up to 3 tb
    1/2 ts Natural sugar
           Salt
           Black pepper; freshly ground
      2 c  Green lentils;
           - cooked or canned -OR-
      2 c  Seitan; finely chopped -OR-
      1 c  Soy curls; reconstituted,
           - chopped -OR-
      1 c  TVP; reconstituted
      3 c  Cooked kidney beans -OR-
     30 oz Beans (2 cans);
           - rinsed & drained
 
  To further promote the backyard barbecue spirit, serve it with
  coleslaw, corn chips, and other picnic fare, even if it's snowing
  outside.
  
  Heat the olive oil or water in a large pot over medium heat. Add the
  onion, bell pepper, garlic, and chile, if using. Cover, and cook
  until softened, about 5 minutes. Stir in the tomatoes and their
  juice, water, BBQ sauce, tomato paste, chili powder, sugar, and salt
  & pepper to taste. Bring to a boil, reduce the heat to low, cover,
  and simmer for 20 minutes, stirring occasionally.
  
  Stir in the lentils and beans and cook for 15 minutes to blend the
  flavors. Add a little more water if the mixure becomes too dry. Serve
  hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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