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Name: Andromeda Vegetarian Chili
Prep time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/4 c Heartline Meatless Meat; 1 tb Masa Harina (or corn flour); Chopped; remove seeds; 1 ts Oregano; 1 md Onion chopped; (Beef Fillet style); 1/2 c Beer; 2 tb Chili powder; 2 ts Paprika; 6 Dried apricots, chopped; 1 ts Yellow salad mustard; 1/8 ts Cayenne pepper; 1 tb Brown sugar; 1/4 c Vegetable oil; 1 Jalapeno pepper, finely; 1 tb Tomato paste; 1 ts Cumin powder; 2 Garlic minced; 1 1/2 c Water; 1 c Heartline Meatless Meat; (Ground Beef style)

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INGREDIENTS

1/4 c Heartline Meatless Meat
1 tb Masa Harina (or corn flour)
Chopped; remove seeds
1 ts Oregano
1 md Onion ; chopped
(Beef Fillet style)
1/2 c Beer
2 tb Chili powder
2 ts Paprika
6 Dried apricots, chopped
1 ts Yellow salad mustard
1/8 ts Cayenne pepper
1 tb Brown sugar
1/4 c Vegetable oil
1 Jalapeno pepper, finely
1 tb Tomato paste
1 ts Cumin powder
2 Garlic ; minced
1 1/2 c Water
1 c Heartline Meatless Meat
(Ground Beef style)

Servings

INSTRUCTIONS

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until 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 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. Makes about 1 qt. Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA 70601. 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 Peoples Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.

NOTES

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Andromeda Vegetarian Chili

1/4 c Heartline Meatless Meat 
1 tb Masa Harina (or corn flour) 
  Chopped; remove seeds 
1 ts Oregano 
1 md Onion chopped
  (Beef Fillet style) 
1/2 c Beer 
2 tb Chili powder 
2 ts Paprika 
6  Dried apricots, chopped 
1 ts Yellow salad mustard 
1/8 ts Cayenne pepper 
1 tb Brown sugar 
1/4 c Vegetable oil 
1  Jalapeno pepper, finely 
1 tb Tomato paste 
1 ts Cumin powder 
2  Garlic minced
1 1/2 c Water 
1 c Heartline Meatless Meat 
  (Ground Beef style)

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and  cook until the onion is transparent. Add chili powder, Masa Harina,  paprika, cumin powder, oregano and cayenne pepper. Stir until 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 minutes, stirring often.   Then cover and simmer over medium-low heat for 30 minutes to help combine  the flavors.     Makes about 1 qt.     Note:  Heartline Meatless Meats can be found in some health food stores or  ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA  70601.     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 Peoples Choice Award winner. It was  entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in  West Columbia, Texas.

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 2 Servings

Calories: 333
Calories from Fat: 187 (56%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 6.3g
Cholesterol 0mg		0 %
Sodium 288.4mg		10 %
Potassium 701.3mg		18 %
Total Carbohydrate 35g		10 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 27.7g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 333

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