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Ingredientes
- 1/4 c. Vegetable oil
- 1 med Onion, minced
- 1 x Jalapeno pepper, finely Minced, remove seeds
- 2 Tbsp. Chili pwdr
- 1 Tbsp. Masa Harina (or possibly corn flour)
- 2 tsp Paprika
- 1 tsp Cumin pwdr
- 1 tsp Oregano
- 1/8 tsp Cayenne pepper
- 6 x Dry apricots, minced
- 2 x Cloves garlic, chopped
- 1 Tbsp. Brown sugar
- 1 tsp Yellow salad mustard
- 15 ounce Hunt's tomato sauce w/bits
- 1 1/2 c. Water
- 1 c. Heartline Meatless Meat (Grnd Beef style)
- 1/4 c. Heartline Meatless Meat (Beef Fillet style)
- 1/2 c. Beer
- 1 Tbsp. Tomato paste
Direcciones
- Heat oil in large cast iron skillet. Add in onions and jalapeno pepper and cook till the onion is transparent. Add in chili pwdr, Masa Harina, paprika, cumin pwdr, oregano and cayenne pepper. Stir till seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 min, stirring often.
- Then cover and simmer over medium-low heat for 30 min to help combine the flavors.
- Makes about 1 quart.
- Note: Heartline Meatless Meats can be found in some health food stores or possibly ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA
- This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October.
- It was the first place winner and People's Choice Award winner. It was West Columbia, Texas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 665g | |
| Recipe makes 2 servings | |
| Calories 621 | |
| Calories from Fat 315 | 51% |
| Total Fat 35.67g | 45% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 1.0g | |
| Cholesterol 6mg | 2% |
| Sodium 974mg | 41% |
| Potassium 692mg | 20% |
| Total Carbs 65.57g | 17% |
| Dietary Fiber 8.2g | 27% |
| Sugars 24.43g | 16% |
| Protein 11.66g | 19% |
