Recipe: Chipotle No-Beef Chili with Lime Crema (using TVP)

CHIPOTLE NO-BEEF CHILI WITH LIME CREMA

TVP, Beef Flavor (amt to equal 3 lb beef)
2 cups boiling water
3 cups onions, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14.5 oz) cans beef broth
1 cup canned crushed tomatoes with juice
1/2 cup stout or dark beer
2 tbsp canned chipotle chiles, minced
2 tbsp yellow cornmeal
2 cans (15.5 oz each) black beans, rinsed and drained
FOR THE LIME CREMA:
1 1/2 cups sour cream (regular or low fat)
2 tbsp fresh lime juice
1 tbsp grated lime peel
Corn tortilla chips (for serving)

Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes).

If there is liquid left, drain it and dry TVP best you can. Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes. Transfer to a large bowl.

Add onions and garlic to same pot. Saute until onions are tender, 8 minutes.

Add chili powder, saute until fragrant, about 3 minutes.

Add broth, tomatoes, stout and chiles. Cover partially; simmer until chili is thick, stirring often, for about 45 minutes.

Gradually stir cornmeal into chili then stir in beans. Simmer until heated through.

Season generously with salt and pepper.

Can be made 1 day ahead; cover and chill then re-warm over medium heat.

TO SERVE:
To make the Lime Crema, whisk sour cream, lime juice and lime peel in small bowl and season with salt.

Spoon chili into bowls. Spoon lime crema atop chili and serve with chips.

Makes 8 servings
Adapted by RisaG from Bon Appetit magazine, September 1999
From: Terrytx