Chili Skillet Supreme - Brief Article

Vegetarian Times, Oct, 2000

30 min. 2 SERVINGS EGG-& DIARY-FREE

1 1/2 Tbs. olive oil
12 mushrooms, sliced
1 large onion, diced
1 medium zucchini, diced
1 medium yellow or green bell pepper,
  diced
1 Tbs. plus 1 tsp. chili powder, or to taste
1 tsp. cumin seeds, crushed
Pinch of red pepper flakes or minced
  fresh jalapeno (optional)
9 oz. ground soy "meat"
  (see glossary, p. 127)
1/2 cup shredded soy or regular cheddar
   cheese

1. In large skillet, heat oil over medium heat. Add mushrooms, onion, zucchini, bell pepper, chili powder, cumin seeds and pepper flakes or jalapeno if desired. Cook, stirring often, until onion is tender and mushrooms have released their juices, about 5 minutes. Continue cooking until no liquid remains.

2. Add ground soy meat and 1/4 cup water and cook, stirring, until heated through, about 5 minutes. Sprinkle with cheese, cover pan and remove from heat. Let stand until cheese has melted, 2 to 3 minutes. Gently slide spatula under mixture to loosen from pan. Serve hot.

PER SERVING: 199 CAL.; 20G PROT.; 8G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 447MG SOD.; 8G FIBER

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