Chili for Jamie

[Guest guest]

Jamie:

I found several " tomato free " chili recipes for you. I'll go look for

something with sundried tomatoes next. One of these includes V8 Juice, and I

wasn't sure if that was okay or not, but included it anyway.

Here are the first few, and I'll send the others in a separate post:

 

 

* Exported from MasterCook *

 

Chili Verde

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 461

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried navy beans

6 Anaheim peppers

4 poblano peppers

3 jalapeno peppers -- up to 4

2 tablespoons olive oil

2 medium white onions -- chopped fine

4 garlic cloves -- minced

1 tablespoon ground cumin seeds

1 tablespoon ground coriander seeds

2 pounds tomatillos -- husked and chopped

2 cups corn kernels

(kernals from 3 ears of corn)

1 red bell pepper

seeded and chopped fine

1/4 cup hulled and unsalted pumpkin seeds -- chopped

2 tablespoons tequila -- (optional)

1 lime -- Juice of

1 1/2 teaspoons salt

Fresh-ground black pepper -- to taste

1/2 cup chopped cilantro

2 tablespoons sour cream

 

Serves 4

 

This terrific recipe is from my friend Jeff. A chef by trade, Jeff is very

opinionated about chile peppers. I have heard him say that if he were

president he would try to make it illegal for any bowl of chili to contain

less than 25 percent fresh chiles. A lot of people would be locked up (or

paying for their crimes by working on chile farms), because many chili

recipes call for chile powder but no fresh chiles at all.

 

1. Soak the beans overnight, or use the quick-soak method: Boil the beans

in plenty of water for 5 minutes. Remove the pan from the heat, and let

the beans soak for 1 hour.

 

2. Drain the soaked beans, and rinse them well with cold water.

 

3. Char the chile peppers (all three varieties) over a low flame, using

tongs to rotate them so they char evenly (If you do not have a gas stove,

roast the peppers in a 450 F oven for 15 minutes or until the skins are

blistering.) Let the peppers cool, then remove their skins, and chop the

flesh into small pieces. Reserve the seeds from the poblanos and jalapenos

if you like a spicy chili.

 

4. In a large pot, heat the oil over medium heat, and add the onions and

garlic. Cook them for 5 minutes, stirring occasionally Add the cumin and

coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts

water. Bring the chili to a boil, turn down the heat, and simmer the chili

for 1 1/2 hours, stirring every now and then and adding a little water

periodically to keep the beans covered.

 

5. When the beans are almost soft, stir in the chopped roasted peppers

(including the jalapeno seeds, if you like), the tomatillos, the corn, and

the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin

seeds, tequila (if you're using it), lime juice, salt, pepper, and

cilantro. Serve the chili in bowls, each garnished with a dollop of sour

cream.

 

The leftover chili will keep well for 4 to 5 days in a tightly sealed

container in the refrigerator; it also freezes well.

 

Variation: A tasty addition to this chili is 2 cups cooked hominy. Add it

with the tequila, lime juice, and cilantro, and cook just until the hominy

is heated through.

 

Converted by MC_Buster.

 

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Per serving: 742 Calories (kcal); 14g Total Fat; (16% calories from fat); 35g

Protein; 128g Carbohydrate; 3mg Cholesterol; 838mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

 

* Exported from MasterCook *

 

Millenial Chili

 

Recipe By :From Michele Everett, liahona2

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 onion -- diced

1 green pepper -- diced

1 4 oz bottle V-8 Juice

1 can Vege-burger

1 packet taco seasoning mix -- (read ingredients)

2 cups black beans -- (or 1 15 oz can)

1 cup fresh or frozen corn kernals

 

Saute onion and pepper in oil until onion is translucent. Pour juice into soup

pot or crock pot. Add the cooked onion and pepper. In same skillet, empty

vege-burger and taco seasoning mix with 3/4 cup water (or according to package

directions. When done, add to soup pot. Add beans and corn. Heat through and

serve. Can be kept on low in crockpot also.

 

 

MC_Busted by Karen C. Greenlee

 

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Per serving: 434 Calories (kcal); 8g Total Fat; (16% calories from fat); 22g

Protein; 70g Carbohydrate; 0mg Cholesterol; 588mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

 

* Exported from MasterCook *

 

Squash and Bean Chili Stew

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Soups/Stews

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1/4 cup chopped onion

1 clove garlic -- finely chopped

1 large red bell pepper -- cut into 2 × 1/2-inch strips

2 medium poblano or Anaheim chilis -- seeded and cut into 2 ×

1/2-strips

1 jalapeño chili -- seeded and chopped

1 cup cubed Hubbard or acorn squash (1/2 pound)

2 14 1/2 ounce cans vegetable broth

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon ground coriander

1 cup thinly sliced zucchini

1 cup thinly sliced yellow summer squash

1 15 1/4 ounce can whole kernel corn -- drained

1 15 ounce can pinto beans (15 to 16 ounce can) -- drained

 

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring

occasionally, until onion is tender. Stir in bell pepper and poblano and

jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper

and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes

or until squash is tender. Stir in remaining ingredients. Simmer uncovered about

10 minutes, stirring occasionally, until zucchini is tender.

 

____________________

 

Copyright:

" © General Mills, Inc. 1998. "

 

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Per serving: 202 Calories (kcal); 5g Total Fat; (22% calories from fat); 12g

Protein; 30g Carbohydrate; 0mg Cholesterol; 915mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other