2 teaspoons olive oil
1 medium Spanish onion, chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
Never miss a local story.
1 jalapeno chili, seeded and minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground chili powder
2 chipotle chili peppers in adobo, minced
1 (12-ounce) package of ground
soy "meat" (Lightlife brand recommended)
1 (28-ounce) can chopped tomatoes in puree
1/2 cup chopped cilantro
2 teaspoons unsweetened
Juice of 1 lime
Makes 6 servings.
Heat the oil in a large saucepan over medium heat.
Add the onions, peppers, jalapenos, oregano, cumin, chili powder and chipotle chilies. Saute 5 to 7 minutes until softened. Add the soy meat and canned tomatoes, bring to a simmer and cook, uncovered, 20 minutes to marry all flavors.
Add the cilantro, cocoa and lime juice and stir to combine.
Nutritional information per serving: 137 calories, 12 percent calories from fat, 2 g total fat, .3 g saturated fat, no cholesterol, 20 g carbohydrates, 4 g total fiber, 8 g total sugars, 16 g net carbs, 11 g protein, 531 mg sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to firstname.lastname@example.org with "Vegetarian Today" in the subject line.