*****VEGAN CHIPOTLE CHILI (9/56)

RECIPE 9/56  VEGAN CHIPOTLE CHILI

This decorative effect
by the other taster takes
the prize.....BRAVO

I though this was very good.  Comments by those trying it:  different, light taste, a good change from the usual Chile taste.  At first I personally was put off by the smokey aroma of the dish, but it eventually grew on me.  I never found the meatless ground crumbles and used the Tempeh instead, although it is a good source of protein, it looks like another bean after it cooks up, so if you want that meat like appearance, either use some type of animal protein or......I would like to try the TVP which I already have and looks like animal/ground meat of some type.  It might add another texture.    The surprising thing about this dish when you start to make it is that the poblano peppers are enough to add texture.  The vegetables cook up in minutes.  In the original recipe it calls for everything to be microwaved......I couldn't do it especially when saute is so fast.

In the pan

I added the avocado, because it
asked for it, and of course the chips
add salt and by the time you are
done eating chips with this, another
140 calories

INGREDIENTS
2 medium poblano peppers
1 large onion
6 garlic cloves, pressed
1 Tbsp canola oil  (I USED EVOO)
1 can (28 ounces) dices tomatoes, undrained (14.5 OUNCES)
3 cans (about 2 cups) low-sodium vegetable juice (1 CAN)
1 can (15 ounces) unsalted black beans, drained
1 pkg frozen meatless ground crumbles (I ended out using 8 ounces of Tempeh, may consider
1 1/2 cups frozen corn (one package of frozen corn)
2 Tbsp chipotle rub (adobe sauce ok here, I actually used some VERY EXPENSIVE RUB from Lund's and found out I had Chipotle Lime seasoning at home already.........)
1/2 tsp salt (never added)
1/2 cup chopped fresh cilantro

DIRECTIONS
PREP TIME 10 MINUTES    TOTAL TIME 30 MINUTES    YIELD 8 SERVINGS (8 CUPS)

1.  Dice poblanos and onion.  Combine with with garlic and oil and mix well.   Sautee until vegetables are tender.

2.  Add tomatoes, juice, beans, crumbles, corn rub and salt; mix well.  Cook on stove top until boiling.

3.  Let stand until quits bubbling, top with cilantro.  I ADDED AVOCADO AND SERVED WITH BLUE CORN CHIPS

calories 160

I WENT THROUGH ALL THE INGREDIENTS LOOKING FOR ACTUAL NUTRITIONAL VALUE BECAUSE THE CALORIES SEEMED LOW AND THE SALT ESTIMATE (790) SEEMED HIGH.  I GUESS YOU WILL HAVE TO DO THIS ON YOUR OWN.

INGREDIENTS                            SODIUM                  CALORIES            
CORN                                           0                                 100
TEMPE                                         30                                80
JUICE                                           200                              70
TOMATOES                                560                              90
BEANS                                        1320                            315
RUB                                             30                                 90
PEPPER                                       0                                    0

TOTAL                                         2170                              915
PER PERSON (8)                      270                               102