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Andy Weil's Vegetarian Chili

Bean And Corn Chili

Sag Harbor's Vegetarian Chili

 

Kathleen

 

 

* Exported from MasterCook *

 

Andy Weil's Vegetarian Chili

 

Recipe By : The One Dish Vegetarian by Maria Robbins, page 129

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Anasazi beans -- (2 cups)

4 tablespoons olive oil

2 large onions

sliced into half rounds

1 tablespoon mild red New Mexican chili powder

1 canned chile chipotle in adobo sauce -- finely chopped

1 tablespoon Mexican oregano

1 tablespoon roasted and ground cumin

1/2 teaspoon ground allspice

1 teaspoon salt

28 ounces canned crushed tomatoes

3 large carrots

scraped and sliced into rounds

8 ounces fresh shiitake or porcini mushrooms

thinly sliced -- (optional)

5 large garlic cloves

mashed through a garlic press

dash or two of balsamic vinegar -- or more to taste

Tabasco sauce -- to taste

***GARNISHES***

chopped raw onion

grated Monterey Jack or Cheddar cheese

coarsely chopped fresh tomatoes

shredded romaine lettuce

finely chopped cilantro

fresh lime wedges

 

6 servings

 

Dr. Andrew Weil is well known for many of his achievements in the fields

of medical research and practice of alternative medicine and treatments.

He is perhaps less well known for his talents as a marvelous and innovative

vegetarian cook. I have been lucky enough to be a guest at his dinner

table a number of times when he was living in my part of the world, and

even years later those meals remain vivid and inspiring in my memory.

 

1. Pick over the beans to remove any foreign objects. Wash the beans and

soak them in water for at least 4 hours, or overnight, changing the water

several times.

 

2. Drain the beans and place them in a large pot with enough water to

cover the beans by 2 inches. Bring the beans to a boil, lower the heat,

partially cover the pot, and simmer for 2 hours. Stir the beans from time

to time and make sure that the level of water remains 2 inches above the

surface of the beans.

 

3. In the meantime, heat 3 tablespoons of the olive oil in a large skillet

over medium heat. Add the onions and saute for about 10 minutes, until

they turn golden. Add the chili powder, chile, chipotle, oregano, cumin,

allspice, and salt. Cook, stirring, for 2 minutes and add the tomatoes.

Simmer for 5 minutes, then add this mixture to the beans, along with the

carrots, mushrooms, and garlic. Simmer over low heat for about 1 hour,

until the beans become creamy and start to melt into the liquid.

 

4. Correct the seasonings, adding more chili powder if you want a hotter

flavor. Add balsamic vinegar and Tabasco sauce to taste. Serve in bowls

accompanied by your choice of garnishes or toppings.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Bean And Corn Chili

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 131

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red kidney beans

OR any other red or pinkish beans

1 cup chicos or sweet dried corn

2 dried ancho chilies

stems and seeds removed

1 dried pasilla chili

stems and seeds removed

2 large onions -- coarsely chopped

6 large garlic cloves

smashed and peeled and coarsely chopped

1 tablespoon light brown sugar

2 teaspoons toasted -- ground cumin

1 teaspoon Mexican oregano

2 cups chopped and drained canned tomatoes

1 teaspoon salt -- up to 2

8 roasted acorn squash halves

1/2 cup finely chopped fresh cilantro

Shredded Monterey Jack cheese -- (optional)

Sour cream -- (optional)

 

6 to 8 servings

 

This recipe calls for dried beans and a particularly delicious dried corn

called chicos. Although this recipe is completely fat free, it is full of

flavor and very satisfying. Served bedded in baked acorn squash halves and

topped with salsa, it makes a very healthy, colorful dish.

 

1. Pick over the beans to remove any foreign objects. Wash the beans and

soak them in water for at least 6 hours, or overnight, changing the water

several times.

 

2. Rinse the chicos in several changes of cold water and soak them

overnight in 4 cups of water in a large heavy pot in which you will cook

the chili.

 

3. On the following day, cover the chilies with hot water and let them

soak for 10 minutes. Puree the chilies with 1/2 cup of the soaking water

in a blender to a smooth paste.

 

4. Drain the beans and add them to the chicos. Add the pureed chiles,

onions, garlic, brown sugar, cumin, and oregano. Add enough water (if

necessary) to just cover the beans. Bring to a boil, reduce heat to a

simmer, and cook, partially covered, for about 2 hours, until the beans and

chicos are tender. Stir the beans from time to time and make sure that

there is enough liquid. Add the salt during the last half hour of cooking

time.

 

5. Serve the chili inside a roasted acorn squash. Garnish with chopped

cilantro and serve with shredded Monterey Jack and sour cream on the side.

 

Variations

 

As a substitute for chicos, use 2 cups of fresh or frozen corn kernels.

you can make this a double corn chili by add 1 10-ounce package of frozen

corn kernels to the above recipe. Add to the chili during the last half

hour of cooking.

 

You can also substitute 1 cup of dried posole, soaked overnight, in place

of the chicos.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Sag Harbor's Vegetarian Chili

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 138

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups red kidney beans

soaked for 6 hours or overnight

OR 4 15-oz cans red kidney beans -- rinsed and drained

3 tablespoons olive oil

3 large onions -- coarsely chopped

4 tablespoons minced garlic

(about 20 medium cloves)

14 1/2 ounces canned crushed tomatoes

1 large carrot -- diced

1 celery rib -- diced

1 large baking potato -- peeled

cut into 1/2-inch cubes and covered with

water

1 large yam -- peeled

cut into 1/2-inch cubes and covered with

water

2 tablespoons chili powder -- up to 4

2 tablespoons tamari soy sauce

1 bay leaf

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried marjoram

2 teaspoons dried thyme

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt and freshly ground black pepper -- to taste

1 cup tomato juice

1 cup TVP--textured vegetable protein*

Tabasco sauce -- to taste

 

8 to 10 servings

 

The Provisions Health Food Store and Cafe, in the historic whaling village

of Sag Harbor, is also a local center of art and music, and a great place

to shop, meet friends, and generally hang out. Their terrific vegetarian

chili is always on the menu, and Eve enjoyed it for years.

 

TVP (textured vegetable protein) is a protein extract of soy-beans that has

been formulated into flakes and dried. It is added to dishes as a protein

supplement and a meat replacement. It is extremely nutritious. 70 percent

to 90 percent protein, and very low in fat. The flavor is bland and takes

on the taste of the dish in which it is constituted.

 

1. Drain the beans and place them in a large heavy pot. Add enough water

to cover by 2 inches and bring to a boil. Lower the heat and simmer for l

1/2 to 2 hours, until the beans are tender.

 

2. In a large, heavy pot, heat the olive oil over medium heat. Add the

onions and saute, stirring, for 5 to 10 minutes, until onions are soft.

Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes,

carrot, celery, potatoes, chili powder, tamari, bay leaf, and all the

herbs. Stir well, cover the pot, and cook over medium-low heat for 20 to

25 minutes, until the vegetables are tender.

 

3. Add the beans, salt, pepper, and a little water if necessary, and cook

for 30 minutes longer. Add the tomato juice and TVP. Continue cooking for

a few minutes over medium hear. The TVP does not need to cook but to fully

absorb the liquid and to soften. The chili is done when the TVP is soft

and piping hot. Taste and adjust the seasoning with salt, pepper, and a

few dashes of Tabasco sauce. Serve with cornbread on the side.

 

Converted by MC_Buster.

 

 

 

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