mexican “chicken” stew
Add your favorite chicken substitute to this tasty tomato-based stew. Olé!
2 Tbs. olive oil
1 medium onion, chopped
16 oz. chicken substitute (thawed if frozen)
2 tsp. cumin
2 tsp. cocoa powder
2 tsp. cinnamon
2 tsp. chili powder
1 28-oz. can diced tomatoes, undrained
1/2 tsp. salt
1 1/2 tsp. brown sugar
1. In large saucepan, sauté onion in olive oil until translucent. Add chicken substitute and cook until heated through.
2. Add cumin, cocoa powder, cinnamon, and chili powder; stir to combine.
3. Add tomatoes, salt, and brown sugar. Simmer for 10 minutes. Serve over rice.
ethnic vegan 