Vegan Chili

[Guest guest]

Thanks Matt, it sounds great! I've gotta make this for my boyfriend Matthew.

He's from Texas and loves everything HOT!

Take care,

Kim

 

 

----Original Message Follows----

" matt roberts " <uberspoons

 

 

vegan chili

Tue, 26 Aug 2003 17:26:57 -0000

 

hello everyone,

i am new to the group, but i thought i would share with you my recipe

for vegan chili.

 

Ingredients:

a little olive oil

1 onion (white or yellow)

5 garlic cloves (depending on how much you like garlic, you can

always go more.)

1 package of gimmelean ground beaf style

2 red finger chili's

1-2 jalapeno's

1 large green bell pepper

1 habenero chili

chili powder

cumin

(you can add corn or tofu if desired)

black beans, kidney beans, and garbanzo beans

2lbs of tomato

1 can of tomato paste

green onion and cilantro for garnish

 

First, soak you beans overnight. Fresh beans (not packaged) really

make a difference. Get as many as you like and add as many as you

like. Any extras can be used in soups or discarded. I usually get a

scoop of each kind of beans indicated.

 

Ok, now your beans have been soaking for a day. Take them out. To

save overall cooking time, you may wish to boil the beans for a short

time to allow them to soften. Otherwise, this will take place as the

cook in the chili.

 

Ok, lets get to the good stuff. In a large pot, add a little olive

oil. Let that get hot. then add the garlic and onions. Allow to

cook for a few minutes. Then add the gimme lean. Let gimme lean get

brown. You will have to work with it since it is a funky consistancy.

After a few minutes, add your peppers (except habenero) and allow to

cook. Once gimme lead is browned, add the 2 lbs of sliced tomatoes.

Stir these and cover. Allow for this to cook for 20 minutes or so.

Once the tomatoes have softened and the pot starts to look like

chili, add the beans salt and pepper, and 2tblspoons of chili powder

and cumin. I like my chili spicy,so i add more. just add to taste.

Allow this to cook for 10 minutes longer. Add cumin and chili powder

to taste. Stir and add habenero. When using the mighty habenero,

please protect your hands. The oils can be very painful. Also, put

slits in the side of the habenero so as to allow the flavor to infuse

into the chili. If you like it spicy, keep the habenero in longer,

if not, dont allow to cook for very long. Once all of this is

complete, you will want to let this cook for a few hours. This

allows for all the flavors to mix and the beans to soften.

 

next, cut up your green onion and cilantro. serve the chili with

green onion and cilantro sprinkled on top.

 

there you go. enjoy this wonderful meal, full with great colors and

flavors.

 

enjoy,

matt

 

start by

 

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[Guest guest]

Vegan Chili

 

Recipe By : Clarita

Website : http://www.crockerykitchen.com

Serves/Makes : 4

Categories : Chili

 

olive oil

1-2 large yellow onions, diced

2 cloves garlic, minced

1 red pepper, diced fairly large

1 green pepper, diced fairly large

2 28-oz. cans crushed tomatoes

1 T cumin

1 tsp cayenne (or to your taste)

1 pkg frozen corn

2 cans black beans (or any other kind of beans you like -

chickpeas work well, too)

1 1/2 C picante sauce

salt to taste

grated vegan cheddar, if desired

cashew nuts, if desired

 

Saute onions in the olive oil. Add garlic. After onion and garlic

are golden brown, add cumin, cayenne, and any other spices. Cook for

a few minutes longer.

 

Add the diced peppers and saute for a few minutes. Combine the

crushed

tomatoes, corn, beans and picante sauce into the crock pot; add the

onion mixture. Cook on low about 10 hours.

 

Serve with grated vegan cheddar and cashew nuts, if desired.