Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Make mine with garbanzo beans, corn, mushrooms, and diced zuchini. I really don't have a recipe. I use packaged chilli flavor (usually two packages - one hot, one normal) However many can of tomatoes they call for (I use diced with onion and peppers), then I dump in a can of corn, a can of garbanzo beans, a can of mushroom pieces, couple zucchini diced up, sometimes some chili beans or black beans. Stir, see how much liquid is on it. Add tomato sauce as needed. Then I add garlic, onion, salt, pepper, red pepper flakes, what ever sounds good. Put lid on crock pot and cook on high for hours. Taste as it cooks and add seasoning as you like. Depending on if you like thick chili or soupy depends on the liquid levels. On 7/19/07, paul winters <paulrball2003 wrote: > > Helo again, > I would also love to get everones ideas on meatless chile. > > . > > > -- " Any change, any loss, does not make us victims. Others can shake you, surprise you, disappoint you, but they can't prevent you from acting, from taking the situation you're presented with and moving on. No matter where you are in life, no matter what your situation, you can always do something. You always have a choice and the choice can be power. " ~Blaine Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Hi Paul, I make this every year for my fantasy football draft at the request of the meatheads, I mean the other team owners and they gobble up the whole pot. If you don't have a crockpot you can do it on the stove. Peace, Diane Veg-Head Three-Bean Chili 1 tablespoon (2 turns around the pot) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped, optional 1 or 2 canned chipotle chilis, minced 4 cloves garlic, crushed and chopped 1 cup vegetable stock/broth 1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans 1 (14-ounce) can white beans 1 tablespoon ground cumin 2 tablespoons chili powder 1 (14-ounce) can spicy vegetarian refried beans Throw everything in the crockpot all day on low. Removing the lid for the last hour will make a thicker chili. Toppings: Shredded spicy monterey jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips or black bean tortilla chips, for dipping , " paul winters " <paulrball2003 wrote: > > Helo again, > I would also love to get everones ideas on meatless chile. > > > > Thanks again > Paul > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 This is a very filling and very adaptable chili which freezes well. Sandy's Vegetarian Chili 1 giant can (28 oz) diced tomato 16 oz (approx. 2 cups) vegetarian soy crumbles (TVP, Bocca, etc) Diced onions..to your taste (I use a lot) Minced garlic..to your taste 1 Tbsp cumin 2 or 3 dashes Texas Pete or other hot sauce.. to your taste 1 (15 oz) can diced tomatoes Several (15 oz) cans of beans (I use black, red, great northern, any kind) Salt and pepper to taste. Simmer approximately one hour stirring occasionally. Optional: 1 tsp vs 1 Tbsp cumin,I Tbsp chili powder, 1 tsp dried basil, diced bell peppers, corn (canned or fresh) Use your imagination! Mary in SC On Behalf Of paul winters Thursday, July 19, 2007 8:08 AM chili Helo again, I would also love to get everones ideas on meatless chile. Thanks again Paul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 I like to put tofu in mine. I freeze firm tofu and thaw it, squeeze the water out, grind it (either chop by hand or use a spice grinder) and add that to the onions and cumin mixture. I sautee onions, cumin, add a bay leaf or two in olive oil (In large pot), lots of tomatoes, the tofu as described above, some oregano and garlic. Cook until the tomatoes are saucy. Add beans and their liquid (I like to use a mix of black and pinto, home cooked) and cook for an hour or so, adding a can of blended chipotles at the end. Of course, salt to taste. You might want to reduce this to half a can of blended chipotles if you are not into heat. I sprinkle fresh minced cilantro on the top when serving. The tofu takes a meaty texture and many of my omnivorous friends think it is a meat chili before they think about who served it to them. , " paul winters " <paulrball2003 wrote: > > Helo again, > I would also love to get everones ideas on meatless chile. > > > > Thanks again > Paul > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Why does this have diced tomato listed twice? > 1 giant can (28 oz) diced tomato > 1 (15 oz) can diced tomatoes Do we need 43 oz of diced tomatoes? We probably have 8 or 9 tomato plants so we would use fresh. Gary --- Mary Wilson <papillonluvr wrote: > This is a very filling and very adaptable chili > which freezes well. > > Sandy's Vegetarian Chili > > 1 giant can (28 oz) diced tomato > 16 oz (approx. 2 cups) vegetarian soy crumbles (TVP, > Bocca, etc) > Diced onions..to your taste (I use a lot) > Minced garlic..to your taste > 1 Tbsp cumin > 2 or 3 dashes Texas Pete or other hot sauce.. to > your taste > 1 (15 oz) can diced tomatoes > Several (15 oz) cans of beans (I use black, red, > great northern, any kind) > Salt and pepper to taste. > Simmer approximately one hour stirring occasionally. > Optional: 1 tsp vs 1 Tbsp cumin,I Tbsp chili powder, > 1 tsp dried basil, > diced bell peppers, > corn (canned or fresh) Use your imagination! > > Mary in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 thank you Mary Wilson... i will try it this weekend Mary Wilson <papillonluvr wrote: This is a very filling and very adaptable chili which freezes well. Sandy's Vegetarian Chili 1 giant can (28 oz) diced tomato 16 oz (approx. 2 cups) vegetarian soy crumbles (TVP, Bocca, etc) Diced onions..to your taste (I use a lot) Minced garlic..to your taste 1 Tbsp cumin 2 or 3 dashes Texas Pete or other hot sauce.. to your taste 1 (15 oz) can diced tomatoes Several (15 oz) cans of beans (I use black, red, great northern, any kind) Salt and pepper to taste. Simmer approximately one hour stirring occasionally. Optional: 1 tsp vs 1 Tbsp cumin,I Tbsp chili powder, 1 tsp dried basil, diced bell peppers, corn (canned or fresh) Use your imagination! Mary in SC On Behalf Of paul winters Thursday, July 19, 2007 8:08 AM chili Helo again, I would also love to get everones ideas on meatless chile. Thanks again Paul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 My name is also Mary Wilson....this email caught me off guard cuz I don't remember sending this.... How do you do.....Mary Wilson....where do you hail from.....? Mary Wilson Mary Wilson <papillonluvr wrote: This is a very filling and very adaptable chili which freezes well. Sandy's Vegetarian Chili Mary in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 That is a good question. A friend of mine gave me this very forgiving receipt. Since I have written it down exactly as she gave it to me, I wonder if she decided, as she was making this up, that it needed more tomatoes...therefore the second can of diced tomatoes. I wish I was as fortunate as you are to have fresh tomatoes in the garden. If so, I would probably make a tomato pie. If you wish to use fresh tomatoes I would suggest that you start with four cups of diced tomatoes. Then add more or add tomato juice as needed for the consistency you want. I usually use two cans of beans. Again, this is a very forgiving receipt and should be adjusted to your tastes. I must be " Mary Wilson number two " on this list. I live in SC. It is WAY TOO HOT to make chili right now! Hope this helps everyone. m On Behalf Of Gary Mattingly Thursday, July 19, 2007 3:35 PM RE: chili Why does this have diced tomato listed twice? > 1 giant can (28 oz) diced tomato > 1 (15 oz) can diced tomatoes Do we need 43 oz of diced tomatoes? We probably have 8 or 9 tomato plants so we would use fresh. Gary --- Mary Wilson <papillonluvr wrote: > This is a very filling and very adaptable chili > which freezes well. > > Sandy's Vegetarian Chili > > 1 giant can (28 oz) diced tomato > 16 oz (approx. 2 cups) vegetarian soy crumbles (TVP, > Bocca, etc) > Diced onions..to your taste (I use a lot) > Minced garlic..to your taste > 1 Tbsp cumin > 2 or 3 dashes Texas Pete or other hot sauce.. to > your taste > 1 (15 oz) can diced tomatoes > Several (15 oz) cans of beans (I use black, red, > great northern, any kind) > Salt and pepper to taste. > Simmer approximately one hour stirring occasionally. > Optional: 1 tsp vs 1 Tbsp cumin,I Tbsp chili powder, > 1 tsp dried basil, > diced bell peppers, > corn (canned or fresh) Use your imagination! > > Mary in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Thanks! It is a bit hot for chili but as soon as my hot peppers turn red or orange (I have one habanero that is almost ready) I think I'll give it a try anyway. Gary --- Mary Wilson <papillonluvr wrote: > That is a good question. A friend of mine gave me > this very forgiving > receipt. > Since I have written it down exactly as she gave it > to me, I wonder if she > decided, as she was making this up, that it needed > more tomatoes...therefore > the second can of diced tomatoes. I wish I was as > fortunate as you are to > have fresh tomatoes in the garden. If so, I would > probably make a tomato > pie. > If you wish to use fresh tomatoes I would suggest > that you start with four > cups of > diced tomatoes. Then add more or add tomato juice > as needed for the > consistency > you want. I usually use two cans of beans. Again, > this is a very forgiving > receipt > and should be adjusted to your tastes. > I must be " Mary Wilson number two " on this list. I > live in SC. It is WAY > TOO > HOT to make chili right now! > Hope this helps everyone. m > > > On Behalf > Of Gary Mattingly > Thursday, July 19, 2007 3:35 PM > > RE: chili > > > Why does this have diced tomato listed > twice? > > > 1 giant can (28 oz) diced tomato > > 1 (15 oz) can diced tomatoes > > Do we need 43 oz of diced tomatoes? > > We probably have 8 or 9 tomato > plants so we would use fresh. > > Gary > > --- Mary Wilson <papillonluvr > wrote: > > > This is a very filling and very adaptable chili > > which freezes well. > > > > Sandy's Vegetarian Chili > > > > 1 giant can (28 oz) diced tomato > > 16 oz (approx. 2 cups) vegetarian soy crumbles > (TVP, > > Bocca, etc) > > Diced onions..to your taste (I use a lot) > > Minced garlic..to your taste > > 1 Tbsp cumin > > 2 or 3 dashes Texas Pete or other hot sauce.. to > > your taste > > 1 (15 oz) can diced tomatoes > > Several (15 oz) cans of beans (I use black, red, > > great northern, any kind) > > Salt and pepper to taste. > > Simmer approximately one hour stirring > occasionally. > > Optional: 1 tsp vs 1 Tbsp cumin,I Tbsp chili > powder, > > 1 tsp dried basil, > > diced bell peppers, > > corn (canned or fresh) Use your imagination! > > > > Mary in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 I once read that equatorial natives (think Mexico, India, etc.) are so fond of hot (spicy) foods because they cause sweating, which in turn leads to cooling via evaporation. Wish I could remember where I read it. Perhaps a college anthropology text (one of my favorite classes). -Erin http://www.zenpawn.com/vegblog , Gary Mattingly <gsmattingly wrote: > > Thanks! It is a bit hot for chili but as soon > as my hot peppers turn red or orange (I have > one habanero that is almost ready) I think I'll > give it a try anyway. > > Gary > > --- Mary Wilson <papillonluvr wrote: > > > I > > live in SC. It is WAY > > TOO > > HOT to make chili right now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2007 Report Share Posted July 19, 2007 Mine is: 2-15oz cans chopped tomatoes or I use my garden 1 qt. chopped 1 or 2 can black beans (depends on how I feel that day) 1/2 package soy (I call them crumbles, but I don't think they are, I get them at Kroger) 1 small can tomato sauce 1 yellow sweet pepper 1 red sweet pepper 1 green sweet pepper depending on how big the peppers are wether I only use half of them 1 medium large sweet onion chilli powder to taste and sometimes 1 can of kidney or spicy beans put the 2 can or garden tomatoes in the blender just a few second just to make them just a little less chopped. saute the peppers & onion in fry pan or the pan you use to cook the chilli add all ingreds. and simmer for at least 1/2 hours or how ever long your taste desires.. I have added garlic and pasta but I only add garlic when I add pasta. Bev > I would also love to get everones ideas on meatless chile. > > > > Thanks again > Paul > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Thank you so much for the chili receipe Diane .. sounds great and i will make some tomorrow. but around where i live in middle tennessee i have never seen any " vegetable stock " where do you get yours ? Paul strayfeather1 <otherbox2001 wrote: Hi Paul, I make this every year for my fantasy football draft at the request of the meatheads, I mean the other team owners and they gobble up the whole pot. If you don't have a crockpot you can do it on the stove. Peace, Diane Veg-Head Three-Bean Chili 1 tablespoon (2 turns around the pot) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped, optional 1 or 2 canned chipotle chilis, minced 4 cloves garlic, crushed and chopped 1 cup vegetable stock/broth 1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans 1 (14-ounce) can white beans 1 tablespoon ground cumin 2 tablespoons chili powder 1 (14-ounce) can spicy vegetarian refried beans Throw everything in the crockpot all day on low. Removing the lid for the last hour will make a thicker chili. Toppings: Shredded spicy monterey jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips or black bean tortilla chips, for dipping , " paul winters " <paulrball2003 wrote: > > Helo again, > I would also love to get everones ideas on meatless chile. > > > > Thanks again > Paul > Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2007 Report Share Posted July 20, 2007 Our local Safeway grocery store and Whole Foods grocery stores both have vegetable stock. I'm in the San Francisco Bay area. Gary M --- paul winters <paulrball2003 wrote: > Thank you so much for the chili receipe Diane .. > sounds great and i will make some tomorrow. but > around where i live in middle tennessee i have never > seen any " vegetable stock " where do you get yours ? > > > Paul > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2008 Report Share Posted November 20, 2008 Bulgur wheat is my new best friend. Prepare it just as you would steel cut oats and use it as a substitute for ground beef in your chili. Season it well with cumin and garlic, salt, pepper... if you haven't tried it you really don't know what you're missing. >> Ok so chili has been mentioned in previous posts...> so start posting your chili versions...mine is usually based upon what > is local. I love to make chili with a variety of the local hot > peppers, local corn, and tomatoes...but it is a many step process.> > For instance, I will overnight soak dried beans (of your choice) and > cook all day (or days before the chili)... then I will cut and dice > tomato (skins on), peppers (if you like it really hot include the > seeds), onions, garlic, pumpkin,etc. put into a separate crock pot > cooking for 8-10 hours; I will use a handblender to make smooth. Add > the cooked beans. I will usually let cool and sit over night. The > next day, I will add some additional diced peppers, corn (or canned > hominy) and onions and cook for 3-4 hours. This can be served with > chips or rice. I sprinkle vegan cheese on top when I serve it.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2008 Report Share Posted November 20, 2008 A red wine base and fresh minced garlic is part of my recipe. I also like tossing in spicy Italian sauce. On Thu, Nov 20, 2008 at 12:45 PM, Michelle <ttbeachbum wrote: Ok so chili has been mentioned in previous posts...so start posting your chili versions...mine is usually based upon what is local. I love to make chili with a variety of the local hotpeppers, local corn, and tomatoes...but it is a many step process.For instance, I will overnight soak dried beans (of your choice) andcook all day (or days before the chili)... then I will cut and dice tomato (skins on), peppers (if you like it really hot include theseeds), onions, garlic, pumpkin,etc. put into a separate crock potcooking for 8-10 hours; I will use a handblender to make smooth. Addthe cooked beans. I will usually let cool and sit over night. The next day, I will add some additional diced peppers, corn (or cannedhominy) and onions and cook for 3-4 hours. This can be served withchips or rice. I sprinkle vegan cheese on top when I serve it.--- Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2008 Report Share Posted December 29, 2008 I made chili, too, and froze it for new year's eve! I made the pumpkin chili and added peanut butter. It is like a southwest meets Zimbabwe fusion thing! It tastes really good. Thanks everyone for sharing recipes! Janine > > Reply (via web post) | Start a new topic > Messages | Files | Photos | Members > > > http://www.radiantrecovery.com > > http://www.radiantrecoverystore.com/ > > http://www.radiantrecovery.com/classes.htm > > http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl > > > > MARKETPLACE > From kitchen basics to easy recipes - join the Group from Kraft Foods > > Change settings via the Web ( ID required) > Change settings via email: Switch delivery to Daily Digest | Switch > format to Traditional > Visit Your Group | Terms of Use | Un > RECENT ACTIVITY > 2 > New Members > Visit Your Group > Health > Early Detection > Know the symptoms > of breast cancer. > Ads on > Learn more now. > Reach customers > searching for you. > Share Photos > Put your favorite > photos and > more online. > . > > Quote Link to comment Share on other sites More sharing options...
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