Guest guest Posted November 30, 1999 Report Share Posted November 30, 1999 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. - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.