Brenda's Vegetarian Low-Fat Freehand Chili - xpost

[Guest guest]

This is my own recipe for meatless but good California type chili beans.

(I grew up there and we put beans in our chili...o) I love my

homegrown tomatoes in this, but you can also use canned tomatoes.

 

This is just a throw it together pot o beans that I make almost weekly.

(You cannot hurt this recipe, so be fearless with your own additions.) We

love this -- for one reason, it's almost NO fat...and we can eat as much

as we want.

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Brenda's Vegetarian Low-Fat Freehand Chili

 

Recipe By :Brenda Adams

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Beans

 

Amount Measure Ingredient -- Preparation Method

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

How I start my freehand chili:

1 tablespoon cooking oil -- to 2 tablespoons

2 cloves garlic or more

1 cup bell pepper -- chopped

2 cups onion -- chopped

3 cups tomatoes -- or more if needed

1/2 cup green chiles -- chopped (optional)

1/4 cup ketchup -- if you have it

OR tomato paste

chili powder -- to taste

i pour about 1/4 cup in??

1/2 teaspoon red chili pepper flakes -- opt, or to taste

2 cans pinto beans -- drained (15 oz each)

1 can black beans -- drained (15 oz)

or all pintos, or part pink or red beans

From here, add what tastes good to you

- (see my additions below)

 

I add whatever I have on hand, then cook a bit, taste...adjust, add more

things until I get the taste just perfect for me.

If I have leftover (or frozen) small amount of enchilada sauce, I add it.

If I have a jar of salsa on hand, I add to taste.

 

If I have green chilies on hand, I chop them up and add.

I had splashes of any hot sauces, Tiger sauce, anything that looks good.

 

Other things to add if on hand: pickled jalepeno slices, chopped

 

Spices I had:

more chili powder, thyme, oregano (mexican oregano is great!), garlic

powder or salt, seasoning salt, paprika, salt and pepper. If too sour, I

add a teaspoon or two of sugar. If too sweet, I add a tablespoon or so of

vinegar. I sometimes add in more fresh garlic a half hour or so into the

cooking process.

---

 

Here's how it starts.: Put oil (I usually use olive oil) into a large pot

and heat it up. Add garlic, bell peppers, onion....and cook a bit over

medium heat. Stir often. Add in green chiles if using those. Cook a bit

until everythng browns up just a little bit.

 

Add tomatoes and continue to cook on medium - stirring often. (I usually

use my own tomatoes that I've scalded for a min and peeled, seeded. Then I

just squish them apart with my hands. Canned tomatoes work fine, too.)

 

Open cans of beans and lightly drain and add to pot. (I just hold cut out

top over top of can and drain most juice off into sink. If some juice

remains, it's fine.)

 

Add chili powder and stir in. (I add a little at a time, never

measuring...just pouring some in, let it cook, taste and keep adding until

it's below the hot level that I like - realizing that it may grow hotter as

it cooks it...so I tread carefully.) Add some ketchup or tomato paste

(plain tomatoes can be too thin and watery and this thickens and enriches.)

 

Usually at this point, it's pretty blah. So I begin flavoring with salts,

pepper, more chili, garlic powder or salt, thyme. Then I start going thru

the fridge looking for things to liven it up: leftover mexican sauce works

well (e.g., enchilada sauce), salsa, whatever.

 

NOW, as it cooks and heats, more of the flavors meld. I begin doing

serious taste testing now...knowing that there is almost NO fat in

this...and I can taste to my hearts delight. I love salt..and think it

really brings out the good tastes in chili....so I carefully keep adding it

as I test, add, test, add....etc....swoon...yum...yum. I eat a few bowls

as I taste-test, of course.

 

Plan to do the serious serving of this dish the next day. By then, all the

flavors have really merged. I love this stuff so much and eat it for

breakfast, lunch and dinner. It goes together very fast...and is a

completely forgiving recipe to make. Even my fussy daughter loves this

stuff. PS: I was raised to always cook beans from scratch... but when I

discovered how good canned beans are in this chili, I began stocking up on

canned beans. ~ Brenda Adams 9/01

 

 

Description:

" One of my favorite guilt-free comfort foods. (Almost no fat and good

for you!) "

 

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