Chili suggestions anyone?

[Guest guest]

I'd be interested in any chili recipies also.

Pamela

[Guest guest]

Hi -

 

I don't have a set recipe...my chili is different everytime,

depending on what I have available. I always use canned beans

however, and that saves time. My other favorite time saver is to

use a ready to make mix - my very favorite is put out by Fantastic.

It'll be at most veggie stores (they do falafel, tofu burger, etc.)

or in the health food section of a regular store. It is in a box

and is a dry mix that contains the spices & tvp of some sort. It is

not overly spicey, which is nice for my younger kids - we add

chili's/hot sauce to individual bowls to accomodate others.

 

However, chili is easy to make from scratch...find a recipe for

chili you like, it'll give you an idea as to spices/chili's to use -

then play with it.

 

You can use several types of beans or all one kind. I sometimes add

tvp/fake ground when I saute the onion and other veggies, this gives

it a bit more substance - or you can just use beans. Sometimes I

use tomato sauce and it is soupier, sometimes chunks, sometimes

both. Somedays I keep it simple, with just onion, others I add lots

of veggies (usually when I don't use tvp) - the boys in my house

like it with onion, peppers, tomato chunks, tvp & black beans. I

also sometimes do a white chili, with fake chicken (I like the white

wave or veat kind best), navy beans and no tomato...I use veggie

broth and flour to thicken it.

 

Enjoy!

m

[Guest guest]

I buy canned organic beans, they also tend to have less sodium than

the national brands.

 

I use dark red kidney beans, black beans and white beans.

I saute diced onion and garlic. Once the onions are transluscent I

add some spices, such as cayenne, paprika, fresh ground pepper, cumin

and I mix that up before adding other veggies. Sauteeing the spices

seem to set them in. Then I might add sliced carrots, some type of

fake meat/tvp, bell pepper, can of diced tomatoes and then the beans

last. I try not to stir too much so as not to break down the beans.

 

You can't go wrong with chili and if you have some basic seasonings

you'll do just fine. Fresh garlic is a plus and you can find canned

tomatoes that have peppers in them.

 

This probably takes me a total of 15 minutes prep time and 30 minutes

of cooking, so you can be eating in less than an hour. Of course the

longer it sits (not necessarily cookming) the better the flavors

become.

 

Yummm, chili sounds good! And I scoff at those who say real chili

doesn't even have beans in it! What?!?!?!?!?

 

Happy cooking!

Denise

 

, " misseallonardo "

<misseallonardo> wrote:

>

> I love Chili, and have been using a " chili beans in a bag " recipe.

> The only problem is that it takes about 6 hours to make. Does

anyone

> have a recipe for a (relatively) quick vegetarian chili recipe?

Oh,

> yeah, the more beans the better (hey, I like beans!)

>

> Later days!

>

> Christa

[Guest guest]

My recipe also changes depending on what I have, but usually I use

onions, peppers, mushrooms, garlic and sometimes celery along with

lots of mixed canned beans, tomato sauce and either canned tomatos or

fresh ones, depending on what I have at hand. My spices are usually

chili pepper, pepper, oregano, parsley, cumin and salt. I throw it

all in a big pot and put it on the stove for about 45 minutes on a

low setting, stirring fairly often.

 

I have a bit of a problem with burning chili and am thinking I'll try

the crock-pot next time... it takes longer to cook, but if I can get

the ingredients in early enough it doesn't take much prep time.

Chili's really quite versatile - you can add almost anything you

like/have.

 

Peace out,

Lily Frost

 

, " misseallonardo "

<misseallonardo> wrote:

>

> I love Chili, and have been using a " chili beans in a bag " recipe.

> The only problem is that it takes about 6 hours to make. Does

anyone

> have a recipe for a (relatively) quick vegetarian chili recipe?

Oh,

> yeah, the more beans the better (hey, I like beans!)

>

> Later days!

>

> Christa

[Guest guest]

don't put corn in it, LOL. I made a batch, and it would have been reat, but the

corn just threw it off. Also, don't go nuts with beggies either. I added some

veggies frommy food processor and it messed with the consistancy and made it

very unchilly like. If ya want veggies I say keep em' whole, well, in big chunks

anyway.

Blessings,

Chanda

PS. and the ticket to good chile is lotsa lotsa garlic!!!

-

melissa_hopp

Wednesday, February 16, 2005 1:51 PM

Re: Chili suggestions anyone?

 

 

 

Hi -

 

I don't have a set recipe...my chili is different everytime,

depending on what I have available. I always use canned beans

however, and that saves time. My other favorite time saver is to

use a ready to make mix - my very favorite is put out by Fantastic.

It'll be at most veggie stores (they do falafel, tofu burger, etc.)

or in the health food section of a regular store. It is in a box

and is a dry mix that contains the spices & tvp of some sort. It is

not overly spicey, which is nice for my younger kids - we add

chili's/hot sauce to individual bowls to accomodate others.

 

However, chili is easy to make from scratch...find a recipe for

chili you like, it'll give you an idea as to spices/chili's to use -

then play with it.

 

You can use several types of beans or all one kind. I sometimes add

tvp/fake ground when I saute the onion and other veggies, this gives

it a bit more substance - or you can just use beans. Sometimes I

use tomato sauce and it is soupier, sometimes chunks, sometimes

both. Somedays I keep it simple, with just onion, others I add lots

of veggies (usually when I don't use tvp) - the boys in my house

like it with onion, peppers, tomato chunks, tvp & black beans. I

also sometimes do a white chili, with fake chicken (I like the white

wave or veat kind best), navy beans and no tomato...I use veggie

broth and flour to thicken it.

 

Enjoy!

m

 

 

 

 

[Guest guest]

I've been using this chili recipe, making adaptations along the way,

for years. I prefer to use dried beans, which I cook in my crockpot.

Canned beans work well, though, and I use them if I decide I want

chili but wasn't planning ahead.

 

Vegetarian Chili

 

1 Tbsp olive oil

2 medium onions, chopped

3 cloves garlic, minced

1 bell pepper, seeded and chopped

- OR - 1 4-oz can of chopped green chilies

2 Tbsp chili powder

2 tsp oregano

2 tsp cumin seeds, crushed or ground

1/2 to 1 chipotle pepper, ground (optional, but I like the smokey

flavor it imparts.)

1 14.5-ounce can of crushed tomatoes (if you like more tomato, use a

28-ounce can. I actually puree my tomatoes in the blender because my

husband and I don't like chunks of cooked tomato.)

4 cups cooked beans (black, pinto, kidney or a mix. I use

predominantly black beans. If using canned beans, drain and rinse

them well.)

1 tsp. salt, or to taste

2 Tbsp nutritional yeast (optional, but tasty. It also provides some

thickening.)

 

Heat oil. Saute onions and garlic until soft.

Add bell pepper or green chilies and spices. Saute briefly, until

fragrant.

Stir in tomatoes and salt. Mix well.

Add beans and mix well.

Bring to a boil. Cover, reduce heat, and simmer at least 20 minutes,

stirring occasionally. Remove from heat and stir in nutritional

yeast, if using. Serve hot.

 

Notes:

 

I must admit that I'm not much on measuring as I cook. The amounts

of the spices are an estimate, so feel free to adjust them to your

own tastes.

 

If you have a pressure cooker, you can use that to save a bit more

time. After adding the beans and mixing well, cover, lock the lid

and bring to high pressure. Cook for 5 minutes, then remove from

heat and allow for natural pressure release. (That takes about 10

minutes.)

 

If you'd like to prepare dried beans in a crockpot, here's how I do

it. I don't presoak them. I usually use a mix of black, pinto, and

red kidney beans. Rinse and pick over three cups of dried beans.

Place them in the crockpot and add 9 cups of cold water and 2 bay

leaves. Cover and turn on high. In my crockpot, they take about 5

hours. I test for doneness by pulling out a kidney bean in a spoon

and checking to see if it's done. This amount of beans provides

enough for the chili and for another recipe. I frequently freeze

what I don't use in the chili for later use.

 

I like to serve this chili with cornbread and a spinach salad.

 

Take care,

 

Bobbi

 

 

, " misseallonardo "

<misseallonardo> wrote:

> Does anyone have a recipe for a (relatively) quick vegetarian

chili recipe? Oh, yeah, the more beans the better (hey, I like

beans!)