MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Backyard Barbecue Chili
Categories: Chili
Yield: 6 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1 Red bell pepper;
- seeded & chopped
3 cl Garlic; minced
1 Serrano; seeded & minced
- (optional)
28 oz Can diced fire-roasted
- tomatoes; undrained
1 c Water
1/2 c Spicy BBQ sauce
2 tb Tomato paste
2 tb Chili powder; up to 3 tb
1/2 ts Natural sugar
Salt
Black pepper; freshly ground
2 c Green lentils;
- cooked or canned -OR-
2 c Seitan; finely chopped -OR-
1 c Soy curls; reconstituted,
- chopped -OR-
1 c TVP; reconstituted
3 c Cooked kidney beans -OR-
30 oz Beans (2 cans);
- rinsed & drained

To further promote the backyard barbecue spirit, serve it with
coleslaw, corn chips, and other picnic fare, even if it's snowing
outside.

Heat the olive oil or water in a large pot over medium heat. Add the
onion, bell pepper, garlic, and chile, if using. Cover, and cook
until softened, about 5 minutes. Stir in the tomatoes and their
juice, water, BBQ sauce, tomato paste, chili powder, sugar, and salt
& pepper to taste. Bring to a boil, reduce the heat to low, cover,
and simmer for 20 minutes, stirring occasionally.

Stir in the lentils and beans and cook for 15 minutes to blend the
flavors. Add a little more water if the mixure becomes too dry. Serve
hot.

Recipe by Vegan Planet by Robin Robertson

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