TZUTC: -0800   
   MSGID: 35283.fidonet_cooking@1:105/500 2dab2d21   
   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: Smoky Spicy Chili   
    Categories: Chili   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Sweet onion; chopped   
         2 cl Garlic; minced   
         2    Chipotle chiles in adobo;   
              - minced   
         2 tb Chili powder   
         1 ts Ground cumin   
       1/2 ts Ground cinnamon   
         1 ts Salt   
         1 ts Smoked paprika   
        28 oz Can diced fire-roasted   
              - tomatoes; undrained   
       1/4 c  Tomato paste   
     1 1/2 c  Water   
         3 c  Cooked kidney beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
         2 c  Seitan; finely chopped -OR-   
         2 c  Reconstituted soy curls or   
              - TVP   
         1 ts Liquid smoke   
       1/4 c  Smoked almonds;   
              - crushed, for garnish   
       
     I like to accompany this chili with brown basmati rice. The roasted   
     almonds add an unexpected crunch.   
        
     Heat the olive oil or water in a large pot over medium heat. Add the   
     onion, garlic, and chiles. Cover and cook until softened, about 5   
     minutes. Stir in the chili powder, cumin, cinnamon, salt, and   
     paprika. Add the tomatoes and their juice, tomato paste, water, and   
     beans. Stir to combine and bring to a boil. Reduce the heat to low,   
     stir in the seitan, and simmer for 30 minutes, stirring occasionally.   
     Stir in the liquid smoke. Taste and adjust the seasonings. Serve hot,   
     garnished with the almonds.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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