Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Hey - I thought I might offer a recipe in a similar vein;) I made vegan chili this weekend, and even the meat eates are going crazy and not a bit of tvp in the process;) I just made it up as I went along, and it is great! Vegan Chili 2 large onions, chopped 8 fresh jalapenos, deseeded & diced 2 tbsp jarred, minced garlic 2 large zucchini (cubed) 1 tsp canola oil 2 15 oz cans black beans (do not drain) 2 15 oz cans chili hot beans (spiced pintos) Tom Thumb/Randalls carries their own brand " Remarkable " - I use those.(do not drain) 2 15 oz cans organic kidney beans(do not drain) 1 28 oz can crushed tomatoes in tomato puree 1 cup frozen corn 2 med cans slice black olives (drained) 1/2 c. chili powder 2 tsp. coarse grind black pepper Saute' the onions, jalapenos, and garlic in canola oil until onions turn translucent. Add zucchini and cover - simmer until zucchini begins to soften. Add remaining ingredients, and cover. Simmer on low heat about 4 hours. Deb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 Deb, thanks for the wonderful recipe! This is similar to what I've put together in a crockpot on several occassions (besides the black olives which I will have to try next time - it's certainly bout that time, being close to those chili eating, chilly days). YUMMY. The corn is an awesome addition and I always enjoy the contrasting textures with the beans vs. the semi crunchy zukes (i like to keep em crunchy). Try adding some chipotle peppers in adobo sauce next time - it adds and awesome smokiness to the chili or chili soup. I'm definitely going to have to hunt down those hot chili beans at Randalls! Thanks again for the recipe! Shawn , " Debra Lee Thompson " <Debrathompson@f...> wrote: > > Hey - > > I thought I might offer a recipe in a similar vein;) I made vegan > chili this weekend, and even the meat eates are going crazy and not a > bit of tvp in the process;) I just made it up as I went along, and > it is great! > > Vegan Chili > > 2 large onions, chopped > 8 fresh jalapenos, deseeded & diced > 2 tbsp jarred, minced garlic > 2 large zucchini (cubed) > 1 tsp canola oil > > 2 15 oz cans black beans (do not drain) > 2 15 oz cans chili hot beans (spiced pintos) Tom Thumb/Randalls > carries their own brand " Remarkable " - I use those.(do not drain) > 2 15 oz cans organic kidney beans(do not drain) > 1 28 oz can crushed tomatoes in tomato puree > 1 cup frozen corn > 2 med cans slice black olives (drained) > > 1/2 c. chili powder > 2 tsp. coarse grind black pepper > > Saute' the onions, jalapenos, and garlic in canola oil until onions > turn translucent. Add zucchini and cover - simmer until zucchini > begins to soften. Add remaining ingredients, and cover. Simmer on > low heat about 4 hours. > > > Deb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 You're very welcome Shawn:) I'm going vegan, (which I believe you are too?) so as I create new & interesting things, I'll continue posting recipes:) The chipotles sound wonderful - Hatch chiles might also be good when they come back in season:) Debra , " matrixenos " <matrixenos@h...> wrote: > > Deb, thanks for the wonderful recipe! This is similar to what I've > put together in a crockpot on several occassions (besides the black > olives which I will have to try next time - it's certainly bout that > time, being close to those chili eating, chilly days). YUMMY. The > corn is an awesome addition and I always enjoy the contrasting > textures with the beans vs. the semi crunchy zukes (i like to keep em > crunchy). Try adding some chipotle peppers in adobo sauce next time - > it adds and awesome smokiness to the chili or chili soup. I'm > definitely going to have to hunt down those hot chili beans at > Randalls! Thanks again for the recipe! > > Shawn > > , " Debra Lee Thompson " > <Debrathompson@f...> wrote: > > > > Hey - > > > > I thought I might offer a recipe in a similar vein;) I made vegan > > chili this weekend, and even the meat eates are going crazy and not a > > bit of tvp in the process;) I just made it up as I went along, and > > it is great! > > > > Vegan Chili > > > > 2 large onions, chopped > > 8 fresh jalapenos, deseeded & diced > > 2 tbsp jarred, minced garlic > > 2 large zucchini (cubed) > > 1 tsp canola oil > > > > 2 15 oz cans black beans (do not drain) > > 2 15 oz cans chili hot beans (spiced pintos) Tom Thumb/Randalls > > carries their own brand " Remarkable " - I use those.(do not drain) > > 2 15 oz cans organic kidney beans(do not drain) > > 1 28 oz can crushed tomatoes in tomato puree > > 1 cup frozen corn > > 2 med cans slice black olives (drained) > > > > 1/2 c. chili powder > > 2 tsp. coarse grind black pepper > > > > Saute' the onions, jalapenos, and garlic in canola oil until onions > > turn translucent. Add zucchini and cover - simmer until zucchini > > begins to soften. Add remaining ingredients, and cover. Simmer on > > low heat about 4 hours. > > > > > > Deb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Hi Debra, What type chili is a " hatch " I've never heard of them. Is it hot like a jalapeno? Thanks, Donna Debra Lee Thompson <Debrathompson wrote: You're very welcome Shawn:) I'm going vegan, (which I believe you are too?) so as I create new & interesting things, I'll continue posting recipes:) The chipotles sound wonderful - Hatch chiles might also be good when they come back in season:) Debra , " matrixenos " <matrixenos@h...> wrote: > > Deb, thanks for the wonderful recipe! This is similar to what I've > put together in a crockpot on several occassions (besides the black > olives which I will have to try next time - it's certainly bout that > time, being close to those chili eating, chilly days). YUMMY. The > corn is an awesome addition and I always enjoy the contrasting > textures with the beans vs. the semi crunchy zukes (i like to keep em > crunchy). Try adding some chipotle peppers in adobo sauce next time - > it adds and awesome smokiness to the chili or chili soup. I'm > definitely going to have to hunt down those hot chili beans at > Randalls! Thanks again for the recipe! > > Shawn > > , " Debra Lee Thompson " > <Debrathompson@f...> wrote: > > > > Hey - > > > > I thought I might offer a recipe in a similar vein;) I made vegan > > chili this weekend, and even the meat eates are going crazy and not a > > bit of tvp in the process;) I just made it up as I went along, and > > it is great! > > > > Vegan Chili > > > > 2 large onions, chopped > > 8 fresh jalapenos, deseeded & diced > > 2 tbsp jarred, minced garlic > > 2 large zucchini (cubed) > > 1 tsp canola oil > > > > 2 15 oz cans black beans (do not drain) > > 2 15 oz cans chili hot beans (spiced pintos) Tom Thumb/Randalls > > carries their own brand " Remarkable " - I use those.(do not drain) > > 2 15 oz cans organic kidney beans(do not drain) > > 1 28 oz can crushed tomatoes in tomato puree > > 1 cup frozen corn > > 2 med cans slice black olives (drained) > > > > 1/2 c. chili powder > > 2 tsp. coarse grind black pepper > > > > Saute' the onions, jalapenos, and garlic in canola oil until onions > > turn translucent. Add zucchini and cover - simmer until zucchini > > begins to soften. Add remaining ingredients, and cover. Simmer on > > low heat about 4 hours. > > > > > > Deb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Hi, A little explanation: <http://www.thesantafesite.com/Articles/redorgreen.html> It's a New Mexico chile. It a chile from Hatch, NM. It's a green chile, no a red chile. Definitions vary. A longer explanation: <http://www.chilepepper.com/articles/index.cfm?action=view & ArticleID=29> " As the Anasazi and other Pueblo tribes of the region began to cultivate and grow these new seeds, the process of evolution and natural selection began to favor the traits of certain seeds so that the healthiest, strongest plants would flourish in the often harsh desert climate. Early planters naturally chose the best chiles to propagate, and certain varieties began to be associated with certain regions or tribes. Chiletepíns, for example, became a favorite cultivar of the Tohono O'Odham people in the Sonoran Desert of southern Arizona and northern Mexico. The large, mild but flavorful chiles that later became popularly known as Anaheim peppers flourished in the rich soil of the western seacoast, in what is now southern California. Meanwhile, a related but slightly hotter version of the Anaheim pepper began to be cultivated in the lush valleys of New Mexico; the variety is now often called Hatch chile, after the city of Hatch, New Mexico, which sprang up centuries later. Like the Anaheims, jalapeños eventually proliferated everywhere, though some chiles (like the tabasco peppers of Avery Island, Louisiana) remained isolated in small areas. " A place that sells them (I stopped there on a road trip once) <http://www.hatch-chile.com/> A festival: <http://www.fiery-foods.com/dave/hatch2000.html> <http://www.nmchili.com/> Not usually as hot as a jalapeno, IMHO. Per the chart below New Mexico chiles are in the range of 500 to 1000 scovilles whereas jalapenos are 2500 to 10,000 scovilles, <http://www.chemsoc.org/exemplarchem/entries/mbellringer/scoville.htm> Gary At 05:15 AM 11/16/2004, you wrote: >Hi Debra, >What type chili is a " hatch " I've never heard of them. Is it hot like a >jalapeno? >Thanks, Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Gary thanks for the info. You are the real " chili man " I know many years back my sisters in-laws would bring habanero chilis from Yucatan before you saw them here. The ones in Yucatan, Mexico are so colorful they resemble little lanterns. Peace, Donna Gary Mattingly <gsmattingly wrote: Hi, A little explanation: <http://www.thesantafesite.com/Articles/redorgreen.html> It's a New Mexico chile. It a chile from Hatch, NM. It's a green chile, no a red chile. Definitions vary. A longer explanation: <http://www.chilepepper.com/articles/index.cfm?action=view & ArticleID=29> " As the Anasazi and other Pueblo tribes of the region began to cultivate and grow these new seeds, the process of evolution and natural selection began to favor the traits of certain seeds so that the healthiest, strongest plants would flourish in the often harsh desert climate. Early planters naturally chose the best chiles to propagate, and certain varieties began to be associated with certain regions or tribes. Chiletepíns, for example, became a favorite cultivar of the Tohono O'Odham people in the Sonoran Desert of southern Arizona and northern Mexico. The large, mild but flavorful chiles that later became popularly known as Anaheim peppers flourished in the rich soil of the western seacoast, in what is now southern California. Meanwhile, a related but slightly hotter version of the Anaheim pepper began to be cultivated in the lush valleys of New Mexico; the variety is now often called Hatch chile, after the city of Hatch, New Mexico, which sprang up centuries later. Like the Anaheims, jalapeños eventually proliferated everywhere, though some chiles (like the tabasco peppers of Avery Island, Louisiana) remained isolated in small areas. " A place that sells them (I stopped there on a road trip once) <http://www.hatch-chile.com/> A festival: <http://www.fiery-foods.com/dave/hatch2000.html> <http://www.nmchili.com/> Not usually as hot as a jalapeno, IMHO. Per the chart below New Mexico chiles are in the range of 500 to 1000 scovilles whereas jalapenos are 2500 to 10,000 scovilles, <http://www.chemsoc.org/exemplarchem/entries/mbellringer/scoville.htm> Gary At 05:15 AM 11/16/2004, you wrote: >Hi Debra, >What type chili is a " hatch " I've never heard of them. Is it hot like a >jalapeno? >Thanks, Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Heya Deb! No, I'm not going vegan but oddly enough several months ago after I was looking at someones vegan recipe that they had posted here at the group, I realized that indeed the chili soup and Indian dish consisting of garbanzos/potatoes (both recipes my faves) were in fact vegan. I've made them several several times but hadn't realized it until that point. Both are extremely flavorful and could be considered comfort food as well. ...but i gotta say, I like to sprinkle some sharp cheddar on the chili sometimes, good stuff. Oh and I highly recommend " Mexican Oregano " for any type of chili. I've just bought a big jar of it recently and it will undoubtedly become a staple of sorts. Gotta have the Mex oregano, garlic, onion and chiles in everything now, lol. Ok, not quite everything but dern close. Cheers, Shawn , " Debra Lee Thompson " <Debrathompson@f...> wrote: > > You're very welcome Shawn:) I'm going vegan, (which I believe you > are too?) so as I create new & interesting things, I'll continue > posting recipes:) The chipotles sound wonderful - Hatch chiles might > also be good when they come back in season:) > > Debra > > , " matrixenos " > <matrixenos@h...> wrote: > > > > Deb, thanks for the wonderful recipe! This is similar to what I've > > put together in a crockpot on several occassions (besides the black > > olives which I will have to try next time - it's certainly bout that > > time, being close to those chili eating, chilly days). YUMMY. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 , GeminiDragon <thelilacflower> wrote: > Gary thanks for the info. You are the real " chili man " Gary is our King Chile-Head. Thanks for the links and info, Gary! > I know many years back my sisters in-laws would bring habanero chilis from Yucatan before you saw them here. The ones in Yucatan, Mexico are so colorful they resemble little lanterns. Yes, habs feel like lanterns too....ouchy mama, hot hot hot!! Shawn > Peace, Donna > > Gary Mattingly <gsmattingly@c...> wrote: > Hi, > > A little explanation: > <http://www.thesantafesite.com/Articles/redorgreen.html> > It's a New Mexico chile. It a chile from Hatch, NM. It's a > green chile, no a red chile. Definitions vary. > > A longer explanation: > <http://www.chilepepper.com/articles/index.cfm?action=view & ArticleID=29> > " As the Anasazi and other Pueblo tribes of the region began to cultivate > and grow these new seeds, the process of evolution and natural selection > began to favor the traits of certain seeds so that the healthiest, > strongest plants would flourish in the often harsh desert climate. Early > planters naturally chose the best chiles to propagate, and certain > varieties began to be associated with certain regions or tribes. > Chiletepíns, for example, became a favorite cultivar of the Tohono O'Odham > people in the Sonoran Desert of southern Arizona and northern Mexico. The > large, mild but flavorful chiles that later became popularly known as > Anaheim peppers flourished in the rich soil of the western seacoast, in > what is now southern California. Meanwhile, a related but slightly hotter > version of the Anaheim pepper began to be cultivated in the lush valleys of > New Mexico; the variety is now often called Hatch chile, after the city of > Hatch, New Mexico, which sprang up centuries later. Like the Anaheims, > jalapeños eventually proliferated everywhere, though some chiles (like the > tabasco peppers of Avery Island, Louisiana) remained isolated in small areas. " > > A place that sells them (I stopped there on a road trip once) > <http://www.hatch-chile.com/> > > A festival: > <http://www.fiery-foods.com/dave/hatch2000.html> > <http://www.nmchili.com/> > > Not usually as hot as a jalapeno, IMHO. > Per the chart below New Mexico chiles are in the range of > 500 to 1000 scovilles whereas jalapenos are 2500 to 10,000 scovilles, > > <http://www.chemsoc.org/exemplarchem/entries/mbellringer/scoville.htm> > > > > > > Gary > > At 05:15 AM 11/16/2004, you wrote: > > >Hi Debra, > >What type chili is a " hatch " I've never heard of them. Is it hot like a > >jalapeno? > >Thanks, Donna > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 This sounds really good; packed with so many yummy veggies! Long time no see, Dave. Thanks for sharing this recipe and nice to see you posting. ~ pt ~ The environment we want outside will be created by the mental pictures we have inside out heads. We must have the right environmental picture as well as the right values. These values will give the mental picture its true meaning. If we respected Mother Earth, we would not throw garbage on Her, nor would we put poison in Her. We would not misuse Her in any way. Mother Earth is like She is today because of the mental pictures of previous generations as well as the mental pictures of our own generation. If we want the environment to change, each individual must change their mental picture. " As within, so without. " ~ http://www.whitebison.org ~~~*~~~*~~~> , " Dave " <dave4sale wrote: > > Here's my friend Liz's award-winning chili recipe: > > Ingredients (serves 4+) > 3 tbsp olive oil > 2 medium onions, chopped > 2 cloves garlic, minced > 2 green bell peppers, chopped > 2-3 jalapeno peppers, chopped > 2 zucchini, chopped > 1 yellow squash, chopped > 1 eggplant, chopped and peeled > 2 carrots, chopped > 8 medium mushrooms, sliced > 2-3 tbsp chili powder > 1 tsp oregano > 1 tsp basil > 1 tsp thyme > 1 bay leaf > 2 large cans (28 oz) of plum tomatoes, chopped > ¼ tablet Ybarra chocolate, grated and melted into ¼ cup boiling water > 2 cans (16 oz) red kidney beans > 20 pimento stuffed green olives, halved > 20 black olives, sliced > Salt and freshly ground black pepper to taste Quote Link to comment Share on other sites More sharing options...
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