Need recipes for chili...

[Guest guest]

Hi,

Football season (chili season where I come from) is here and this is the

first year I've not made chili yet since I've become vegan. I have a chili

recipe that's easy enough to convert to vegan by using veggie ground round

and soy cheese, but I'd like to have a couple variations to choose from.

Anyone have a really great spicy chili recipe? Preferably spicy by way of

jalapeno's or another common pepper that's easy to find and use, and no

cayenne please.

Thanks a bunch!

Kim

 

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[Guest guest]

Kim asked: <Anyone have a really great spicy chili recipe? Preferably spicy by

way of

jalapeno's or another common pepper that's easy to find and use, and no

cayenne please.>

 

Kim,

 

I do!!

 

This recipe, from Cooking Light, got so many rave reviews at Cooking Light's

forum -- I can't even count how many of us made it and raved. Lots! I've now

made it many, many times. In fact, that's what I've been munching on for the

last few days. (Way good, way healthy, way nothing bad in it to gain weight on.)

I like to sprinkle on cheese and chopped onion after I heat bowls of it in

microwave. Folks raved about it all whizzed up (pureed)...but my husband and I

like to leave everything in it in tact. This is SUCH a good soup. <sigh>

 

I love cilantro, yogurt, lime...but I've never used them on top of this soup. I

sometimes put cilantro *in* the soup. (Canned smoked jalapeno chiles are sold in

cans in most supermarkets these days and called 'Chipotle Chiles in Adobo Sauce;

you will only use one or two from the can -- I freeze the rest.)

 

Hope you like it.

 

PS: It doesn't seem too hot to me.

 

Brenda

 

 

* Exported from MasterCook *

 

Smokey Black Bean And Vegetable Soup

 

Recipe By :Cooking Light magazine, Jan/Feb, 2003

Serving Size : 8 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

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

1 can chipotle chiles in adobo sauce -- (7 oz)

(you use only 1 to 2 chiles)

cooking spray

2 cups coarsely chopped onion

1 cup chopped carrot

3/4 cup thinly sliced celery

4 cloves garlic -- minced

2 teaspoons ground cumin

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon chili powder -- [i use 2 tsp.]

2 bay leaves

2 cups water

3 cans black beans -- (15 oz ea) rinsed and drained

2 cans vegetable broth -- (14-1/2 oz each)

2 cans no-salt added plum tomatoes -- (14-1/2 oz ea) undrained

and chopped

1/2 cup plain nonfat yogurt -- [i don't use]

1/4 cup chopped fresh cilantro -- [i don't use]

8 lime wedges -- [i don't use]

[i add salt and pepper]

 

1) Remove 2 chiles from can; reserve remainder for another use. Finely chop

chiles. Heat a large Dutch oven coated w/cooking spray over med high heat. Add

onion, carrot celery and garlic; saute 8 minutes or until onion and carrot are

tender. Stir in chiles, cumin, basil, oregano, chili powder and bay leaves; cook

1 minute, stirring constantly. Stir in water, beans, broth and tomatoes; bring

to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring

occasionally.

 

2) Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a

blender. Let stand 5 minutes; process until smooth. Return pureed mixture to

pan, stirring to combine. Ladle 1-1/4 cups soup into each of 8 bowls; top each

serving with 1 tablespoon yogurt and 1-1/2 teaspoon cilantro. Serve with lime

wedges.

 

Yield: 8 servings

 

162 calories (6% from fat); 1 g fat (0.1 g sat; 0.1 g poly; 0.1 g mono) 10.1 g

protein; 36.9 g carb; 10.9 g fiber; 0 mg chol; 3.8 mg iron; 740 mg sodium; 145

mg calc.

 

" This was my great grandma's recipe, and my mom passed it along to me. Canned

vegetable broth saves time, and the soup freezes well. " ~ Lisa Rebelli, Oakland,

Ca.

 

S(Formatted and posted by:):

" Brenda Adams <badams007 "

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

 

NOTES : Easy and very good. Makes the house smell awesome, too. ~ Brenda