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Bold Vegan Chili

"So bold, even a meat eater won't care that it's meatless!"

Original recipe yield: 8 servings.

INGREDIENTS:

• 1 (12 ounce) package vegetarian burger crumbles
• 3 (15.25 ounce) cans kidney beans
• 1 large red onion, chopped
• 4 stalks celery, diced
• 2 red bell peppers, chopped
• 4 bay leaves
• 2 tablespoons hot chili powder
• 3 tablespoons molasses
• 1 cube vegetable bouillon
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup hot water

DIRECTIONS:
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

Seafood Favorite

Next Month

Originally, jerk seasoning was only used to season pork shoulder, which was "jerked" apart into shreds before serving. Nowadays, this very popular power-packed seasoning rub is enjoyed on fish and chicken as well.

Prep: 15 minutes plus marinating
Broil: 10 minutes

Directions

1. In blender or in food processor with knife blade attached, process green onions, jalape–o, ginger, vinegar, Worcestershire, 2 teaspoons oil, allspice, thyme, and ½ teaspoon salt until paste forms.

2. Place chicken in small bowl or in ziptight plastic bag and add green-onion mixture, turning to coat chicken. Cover bowl or seal bag and refrigerate chicken 1 hour to marinate.

3. Meanwhile, in small bowl, toss red and green peppers with remaining 1 teaspoon oil and remaining 1Ú8 teaspoon salt.

4. Preheat broiler. On four metal skewers, alternately thread chicken and pepper pieces.

5. Place kabobs on rack in broiling pan. Brush kabobs with any remaining marinade. Place pan in broiler at closest position to heat source. Broil kabobs 5 minutes; turn and broil until chicken loses its pink color throughout, about 5 minutes longer. Makes 4 main-dish servings.

Each serving: About 181 calories, 27g protein, 6g carbohydrate, 5g total fat (1g saturated), 66mg cholesterol, 525mg sodium.

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