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Vegetarian chili? - foodfiend - 01-13-2010 Does anyone have a tried-and-true recipe? There are so many out there, but I have tried several in the past and none of them "do it" for me. However, friends are coming to dinner on Friday and one is a vegetarian so I thought I would go on another quest. TIA! ps- It has to contain beans, not just veggies. I have a huge pot of pinto beans on the stove, and there are cooked black beans in the freezer/ Re: Vegetarian chili? - labradors - 01-13-2010 I find vegetarians to be too tough and tasteless for use in chili. Seriously: There are only rare occasions where I can tolerate beans in chili, although I tolerate it much better when people use pinto beans instead of kidney beans. Since I am, otherwise in the camp that says, "If you know beans about chili, you know chili ain't got no beans," I don't have any personally tested recipes for vegetarian chili, but a number of Crock Pot or copycat files have all kinds of chili recipes, so if nobody else has a tried-and-true recipe to offer, we could try checking out one of those. For a side dish, how about a recipe I KNOW is vegetarian (but not vegan), since it came from Vegetarian Times magazine (yes, I actually bought this issue!). These are REALLY good, and I can confirm that it is a recipe I have made MANY times, and have even posted here, before. Spicy Stuffed Sweet Potatoes (Makes 4 servings) Ingredients:
Re: Vegetarian chili? - cjs - 01-13-2010 I made a black bean chili quite a while ago and it was good, but I don't know that it was good enough for company...so will wait to hear from others. Re: Vegetarian chili? - Old Bay - 01-13-2010 Vicci, I don't have a recipe but I have a couple of suggestions. I would imagine that a black bean based "chili", flavored with chile powder, cumin, and Mexican oregano would be improved by mashing about 1/3 of the beans into a paste and stirring in to thicken. I also believe the flavor would be improved by adding some masa mix dissolved in water. Re: Vegetarian chili? - cjs - 01-13-2010 Pretty much how my recipe is Bill. Well, since two of us are thinking the same way, here's the one I made, Vicci Black Bean Chili 1 T olive oil 2 Medium onions -- chopped 4-6 cloves garlic, chopped 1-2 jalapeno chilies -- seeded & chopped 2 cans (15 oz. ea.) black beans, -- rinsed & drained (or 4 cups cooked/approx. 1 lb. dry) 2 cups vegetable stock 1 teaspoon oregano -- dried 1 teaspoon cumin -- ground Salt & freshly grd. pepper to taste Cilantro, chopped for garnish Lime wedges for garnish Heat the olive oil in a large pot over moderate heat. Add the onions, garlic, and jalapeno and saute till tender but not brown, about 5 min. Add the remaining ingred. & bring to a boil. Remove from heat & mash the beans w/a fork till the desired consistency is reached (or pulse a few times in a Cuisinart) Put back on stove in same skillet & boil away some liquid til almost the thicknes you want (will thicken up as cools). Re: Vegetarian chili? - labradors - 01-13-2010 After looking through a bunch of recipes, I found that most just CONTAINED beans, in addition to the meat, and weren't vegetarian. The two recipes from the Vegetarian Times website relied upon "vegetarian crumbles" or tempeh, so they also weren't just pinto beans. Eventually, I found the following recipe that actually sounds as if even I may like it. It's not one that I've tested, but seems to be worth a try (adjusting the heat, as needed for your guests). Chili - Pinto Bean (Spicy) 12 Servings Ingredients
Re: Vegetarian chili? - alexsmom - 01-13-2010 Here are the two that I like: Good luck! Jane's Vegeterian Chili Yield: 8 servings (serving size: 1 1/2 cups soup) Ingredients 1 tablespoon olive oil 2 cups chopped onion 3 garlic cloves, minced 4 cups water, divided 2 tablespoons sugar 2 tablespoons chili powder 2 tablespoons Worcestershire sauce 2 (14.5-ounce) cans diced tomatoes, undrained 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1 (6-ounce) can tomato paste 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional) Preparation Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired. Nutritional Information Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Cooking Light, JANUARY 2005 Moosewood Red, Green, Black and Gold Chili It's Moosewood, so it's all vegetarian, however if you want to add some lean beef or some lean turkey, I believe both would work well with this recipe. So.. onto the recipe! Ingredients: 1/2 cup bulghir 1/2 cup hot water 28 oz. undrained canned tomatoes (Please note.. I used crushed tomatoes. I despise whole tomatoes ) 2 tablespoons olive oil or vegetable oil 3 cups chopped onion 3 garlic cloves, minced or pressed 1 generous teaspoon ground cumin 1 generous teaspoon chili powder 1 tablespoon Tabasco or other hot pepper sauce, or 1/4 tabelspoon cayenne (I used the cayenne) 2 green bell peppers, chopped 2 cups fresh or frozen cut corn 14 ounce can cooked black beans, drained 14 ounce can cooked red kidney beans, drained salt to taste Optional: Grated Chessar or Monterey Jack Cheese (I used 2% Milk Sharp Cheddar) Chopped Fresh Cilantro Place the bulghur, hot water, and abotu a cup of the juice from the canned tomatoes in a small saucepan (Note: Since I used crushed tomatoes, it was mostly water with a little of the liquid off the top) Cover and Bring to a boil on high heat, then lower the heat and simmer gently While the bulghur cooks, heat the olive oil in a large pan and saute' the onions, garlic, cumin, chili powder, and tabasco or cayenne When the onions are soft, stir in the bell peppers and saute' for 2 to 3 minute more. Chop the tomatoes right in the can (unless they're crushed) and add them to the pan. Stir in the corn and beans. Heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with it's liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste. Serve plain or topped with grated cheese and fresh cilantro (Trust me: use both the cilantro and the cheese! ) For an 8 oz. serving, 190 calories (not including optional cheese), 6.8 g protein, 5.8 g fat, 30.4 g carbohydrate Re: Vegetarian chili? - chef_Tab - 01-13-2010 As if you don't have enough input already! I have not made this, but have made quite a few recipes from this site that Labs brought to our attention a while back. It is now one of my "go-to" sites. http://www.drgourmet.com/recipes/pantrymeals/sixbeanchili.shtml Also, vegetarian friends all love the Moosewood cookbook so that would probably be a good bet too. Re: Vegetarian chili? - cjs - 01-13-2010 I have Moosewood cookbooks - can look there if you want, Vicci. Re: Vegetarian chili? - foodfiend - 01-13-2010 Wow. The printer is really working overtime now! Thanks so much everyone. I'm sure that eventually I will use all of these recipes, but now I have to choose one... Labs, I grew up having beans in chili so it just seems "natural" to add them (to me, anyway). It's difficult to get a substantial dish, with sufficient protein, if you don't use some sort of meat. And guess what? I've made those stuffed sweet potatoes several times. I subscribed to Vegetarian Times for several years. And I agree, they are delicious. Okay, back to the chili (although Bill is probably having a difficult time thinking of chili as not containing meat, being Texan and all...) I've printed the recipes and am taking them out to the kitchen to sort through. Hopefully I will have all lingredients on hand for at least one of them! And I'm going to shovel the snow off of my coldframe, although I doubt if the cilantro is still growing in it. THANKS, EVERYONE! Jean, thanks for your offer but I'm having a difficult enough time trying to decide... |