Paul and Linda Mccartney`s Chili Non Carne

2 tablespoons vegetable oil

1 medium onion -- chopped

1 1/2 teaspoons chili powder -- (or more ,

-- according to taste) 2 packets TVP Chunks* or -- (4 1/2 ounce)

4 vegetable burgers -- crumbled

1 1/2 cups vegetable stock or water

-- (3/4 when using vegetable burgers) 1 can tomatoes -- (16 ounce) chopped,

liquid reserved 1 can red kidney beans

-- (16 ounce) do not drain 2 Mexican green chilis in brine

drained -- chopped (optional) Salt and freshly ground pepper -- to taste

The best chili you`ll get this side of Tijuana! This is one of our favorite vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6 Servings Heat oil in large saucepan. Add onion, saute until golden brown. A dd chili powder and TVP, saute 5 minutes. Add vegetable stock, tomatoes, kidne y beans, green chilis and reserved liquid from tomatoes. Cover, simmer 20 minu tes *TVP can be purchased at specialty health food stores. Recipe courtesy of A Musical Feast Recipes from over 100 of the world`s most famous musical ar tists

busted by Christopher E. Eaves <[email protected]> by Nancy Berry <nlberry@pro digy.net> on Apr 22, 1998.