RECIPE: Black Bean Chilli (Vegan)

[Guest guest]

Okay, here it is - no great surprises here, but we

love it ;=) Obviously you will adjust the seasonings

and garlic to taste. Some may prefer to skip the oil

and 'sauté' in a little stock. Lacto vegetarians can,

obviously, use the non-vegan equivalents of the

'dairy-type' ingredients.

 

PAT'S BLACK-BEAN CHILLI NON CARNE (Vegan)

 

1 Tbsp or less olive oil

1 large onion, chopped

3 cloves of garlic, chopped

1 cup or more chopped mushrooms

1 cup reconstituted tvp OR equal amount crumbled tofu

3 Tbsp tomato paste

3 Tbsp ground cummin

1 or 2 tsp cayenne or more to taste

1 tsp ground turmeric

1 tsp paprika (for taste and colour)

(for the previous four seasonings you can use

commercial Mexican Chilli Seasoning, but it's not the

way we make it)

1 Tbsp dried oregano

1 large can tomatoes, chopped, with juice

2 stalks celery, finely sliced

1 large green bell pepper (capsicum), cut in chunks

1 large red bell pepper (capsicum), cut in chunks

1 medium carrot, finely grated

2 cups cooked black turtle beans

1 Tbsp Marmite or Vegemite (optional)

salt and pepper to taste

Also, about 1/2 cup finely chopped cilantro (coriander

leaves) and a couple of coarsely chopped tomatoes to

be added 10 minutes before serving.

 

In a large pot put the oil and onions, sauté until

soft and starting to brown, add the garlic, the TVP or

tofu, and the mushrooms and stir until they all brown

together a little. Add the tomato paste and stir

around to coat the mixture then add the spices,

stirring well again, then the tomatoes and the rest of

the vegetables and the beans. Bring to a boil and stir

in the Marmite. Cook for something like 45 minutes

over low heat. You may need to add a little water,

tomato juice or stock from time to time to keep to

your wished-for consistency.

 

If you want to eat the chilli non carne now, add the

fresh tomatoes and the fresh cilantro, stir and cook

for another ten minutes. Adjust seasoning and serve

with rice or brown bread and whatever garnishes you

like with your chilli - avocado, vegan sour creme,

chopped green onions, chopped fresh chillies, grated

vegan cheeze, corn chips, etc.

 

If you want to eat this later, cool and refrigerate

(it's always better for sitting for a few hours). When

you are ready to eat, bring it to the boil, add the

tomatoes and cilantro and turn the heat down to simmer

for 10 minutes. Adjust seasonings and serve as above.

 

I hope I haven't left anything out of this one!

Sometimes we add a small can of sweet corn niblets and

sometimes some finely chopped zucchini (courgettes),

but this is the basic recipe and one I prefer for its

clean taste and bright colour.

 

I find this freezes rather well, despite the fact that

the bell peppers/capsicum tend to go softish. (You can

always add a little fresh chopped bell pepper/capsicum

after defrosting along with, yes again, some fresh

chopped tomato and simmer for a few minutes. Doing

this snaps up the flavour and texture.)

 

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

 

 

 

 

 

 

 

 

 

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[Guest guest]

Wow - that sounds delicious!

This is definitely a recipe I'll try. I've never used reconstituted tvp,

but I'd like to try it. How does it compare with tofu, fat/calorie wise?

 

 

veggie hound [veggiehound]

30 April 2004 15:34

vegetarian slimming

RECIPE: Black Bean Chilli (Vegan)

 

Okay, here it is - no great surprises here, but we

love it ;=) Obviously you will adjust the seasonings

and garlic to taste. Some may prefer to skip the oil

and 'sauti' in a little stock. Lacto vegetarians can,

obviously, use the non-vegan equivalents of the

'dairy-type' ingredients.

 

PAT'S BLACK-BEAN CHILLI NON CARNE (Vegan)

 

1 Tbsp or less olive oil

1 large onion, chopped

3 cloves of garlic, chopped

1 cup or more chopped mushrooms

1 cup reconstituted tvp OR equal amount crumbled tofu

3 Tbsp tomato paste

3 Tbsp ground cummin

1 or 2 tsp cayenne or more to taste

1 tsp ground turmeric

1 tsp paprika (for taste and colour)

(for the previous four seasonings you can use

commercial Mexican Chilli Seasoning, but it's not the

way we make it)

1 Tbsp dried oregano

1 large can tomatoes, chopped, with juice

2 stalks celery, finely sliced

1 large green bell pepper (capsicum), cut in chunks

1 large red bell pepper (capsicum), cut in chunks

1 medium carrot, finely grated

2 cups cooked black turtle beans

1 Tbsp Marmite or Vegemite (optional)

salt and pepper to taste

Also, about 1/2 cup finely chopped cilantro (coriander

leaves) and a couple of coarsely chopped tomatoes to

be added 10 minutes before serving.

 

In a large pot put the oil and onions, sauti until

soft and starting to brown, add the garlic, the TVP or

tofu, and the mushrooms and stir until they all brown

together a little. Add the tomato paste and stir

around to coat the mixture then add the spices,

stirring well again, then the tomatoes and the rest of

the vegetables and the beans. Bring to a boil and stir

in the Marmite. Cook for something like 45 minutes

over low heat. You may need to add a little water,

tomato juice or stock from time to time to keep to

your wished-for consistency.

 

If you want to eat the chilli non carne now, add the

fresh tomatoes and the fresh cilantro, stir and cook

for another ten minutes. Adjust seasoning and serve

with rice or brown bread and whatever garnishes you

like with your chilli - avocado, vegan sour creme,

chopped green onions, chopped fresh chillies, grated

vegan cheeze, corn chips, etc.

 

If you want to eat this later, cool and refrigerate

(it's always better for sitting for a few hours). When

you are ready to eat, bring it to the boil, add the

tomatoes and cilantro and turn the heat down to simmer

for 10 minutes. Adjust seasonings and serve as above.

 

I hope I haven't left anything out of this one!

Sometimes we add a small can of sweet corn niblets and

sometimes some finely chopped zucchini (courgettes),

but this is the basic recipe and one I prefer for its

clean taste and bright colour.

 

I find this freezes rather well, despite the fact that

the bell peppers/capsicum tend to go softish. (You can

always add a little fresh chopped bell pepper/capsicum

after defrosting along with, yes again, some fresh

chopped tomato and simmer for a few minutes. Doing

this snaps up the flavour and texture.)

 

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

 

 

 

 

 

 

 

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http://hotjobs.sweepstakes./careermakeover