Recipe - Paul And Linda Mccartneys Chili Non Carne

2 tablespoon Vegetable oil
1 md Onion; chopped
1 One half teaspoon Chili powder; (or more ,
according to taste)
2 pack TVP Chunks* or; (4 1/2
ounce)
4 Vegetable burgers; crumbled
1 One half cup Vegetable stock or water;
(Three fourths when using vegetable
burgers)
1 cn Tomatoes; (16 ounce)
chopped, liquid reserved
1 cn Red kidney beans; (16 ounce)
do not drain
2 Mexican green chilis in
brine; drained, chopped
(optional)
Salt and freshly ground
pepper; to taste

The best chili you'll get this side of Tijuana! This is one of our favorite
vegetarian recipes. Serve with rice, mashed potatoes or an avocado salad. 6