Guest guest Posted December 12, 2004 Report Share Posted December 12, 2004 Brenda: I asked in my Souther Food Group. Lisa sent me these to share with you. They are not in a " formal " format as I do not require that in my group. We are also on HTML with color and tags added, so this may condence a bit in conversion to plain text. I hope this will be OK to send you through a group post in this fashon.. Alyssia ==================================== Vegetarian Chili 1 large sweet onions, diced 1 green pepper, diced 2 cloves garlic, chopped 1 small jalapeno peppers, finely diced 1 tablespoon olive oil 2 (28 ounces) cans tomatoes 1 (14 ounces) can black beans 1 (14 ounces) can pink beans 1 cup frozen corn kernels or fresh corn, cut from the cob 2 carrots, sliced into disks 3 tablespoons chili powder 1 1/2 teaspoons cumin 1/2 teaspoon Mexican oregano, use regular if not available 1 large zucchini, cut into 1 inch cubes salt and pepper, to taste1. On medium heat, add oil, onions, green pepper, garlic and jalapeno pepper to a large pot. 2. Cook until onions and peppers are soft, about 5 minutes. 3. Add tomatoes to the pot. 4. I like to break mine up by hand. 5. If that's too messy for you, use the back of a cooking spoon. 6. Add in the beans, corn, carrots and seasonings. 7. Bring pot to a low simmer and cook about 60-90 minutes. 8. The longer the better. 9. Do not cover the pot as it stops evaporation and thickening of the chili. 10. Adjust seasoning by adding more chili to taste. 11. If you like it mui caliente, sprinkle a little cayenne or chop up a chipotle pepper. 12. Add in zucchini cubes and simmer an additional 30 minutes. 13. Serve over rice. Pineapple Vegan Chili 2 (19 ounces) cans Italian stewed tomatoes, undrained 2 (19 ounces) cans red kidney beans, undrained 1 (14 ounces) can crushed pineapple, undrained 1 (1.25 ounces) envelope chili seasoning mix 1 onion, diced 1 green pepper, diced 2 cups carrots, diced 2 cups mushrooms, sliced 1 cup so soya tofu crumbles 1. Put all ingredients except " So Soya " ground beef in a large pot and simmer covered, on low for 4 hours, stiring frequently. 2. Take cover off, add " So Soya " ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stiring frequently. Sweet Pepper Vegetarian Chili 4 tablespoons olive oil 1 onion, diced 1 carrot, diced 2 yellow bell peppers, diced 2 red bell peppers, diced 2 medium yellow squash, diced 2 medium zucchini, diced 1 (28 ounces) can tomatoes, with liquid chopped 2 cups vegetable broth or chicken broth 1 (15 ounces) can black beans (~1 1/2 cups cooked) 1 (15 ounces) can red kidney beans (~1 1/2 cups cooked) 1 (15 ounces) can white beans, of your choice (~1 1/2 cups cooked) 4 tablespoons chili powder 1 tablespoon cumin 2 tablespoons fresh cilantro, chopped 1/2 teaspoon cayenne (optional) salt and pepper, to taste 1. In a large stockpot, heat olive oil over medium-high heat. 2. Sautee onion, carrot and peppers, until onion is golden- about 8 minutes. 3. Add squash and zucchini and cook through- about 6-8 more minutes. 4. Add tomatoes (and liquid) and broth. 5. Bring to a boil. 6. Drain (if using canned) and add the beans to the pot. 7. Reduce heat to low and simmer for 15 minutes. 8. Add chili powder, cumin and cilantro. 9. Continue to simmer until chili is thickened- about 8 minutes. 10. Add salt and pepper to taste. 11. Add the cayenne, if desired. 12. Serve over rice or with sour cream and cheese. Spicy Vegetarian Chilli 1 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, minced 1 teaspoon chili powder 2 red bell peppers, chopped 2 small carrots, chopped 1 cup frozen sweetcorn 1 can chopped tomatoes with juice 1 can red kidney beans, drained 2 zucchini, diced salt & freshly ground black pepper 1. Heat olive oil in a large pan Stir in the onion, cover and cook for 7 minutes until softened Add the rest of the ingredients except the zucchini. 2. Bring to a boil and stir well Cover and cook for 15 minutes Add the zucchini, cover and cook for 8 minutes or so until the vegetables are tender Season and serve. " Fool the Meat Eaters " Chili 1 package yves ground round vegetarian ground beef, original flavour or 1 1/2 cups dehydrated textured vegetable protein, rehydrated in a little water (TVP) 2 cloves garlic, minced 1 small onions, chopped 1 jalapeno or habanero or chili pepper (optional) 1/2 green peppers, chopped 2 stalks celery, diced 2 (19 ounces) cans kidney beans (red or white) 1 (28 ounces) can diced tomatoes 1-2 tablespoon chili powder, to taste 1/2 teaspoon black pepper 1 teaspoon salt 1/8 teaspoon red pepper flakes, to taste 1. Rehydrate TVP if needed. 2. Spray or oil a large pot. 3. Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot. 4. Chop remaining vegetables, add to pot and brown lightly. 5. Add remaining ingredients; stir well and simmer at least 15 minutes. 6. Taste (This is important!) Adjust spices to taste. 7. Simmer an additional 15 minutes or so. 8. Serve with garlic bread, toast, or on rice. Chili non Carne 1 tablespoon olive oil 1 cup chopped onions 3/4 cup chopped celery 3/4 cup diced carrots 1/2 cup chopped green peppers 1 teaspoon minced garlic 1 tablespoon chili powder (See Note) 1 teaspoon ground cumin 16 ounces canned tomatoes with juice 2 cups water 12 ounces canned pinto beans, rinsed and drained 1/3 cup bulgur wheat salt 1. (Note: I like things spicy, so I omit the chili powder complete, and instead use chili flakes. Really great taste.) Place the oil in a heavy 3-quart saucepan. 2. Add the onions, celery, carrots and peppers. 3. Cook over medium heat for 10 minutes, or until the vegetables are tender but not brown. 4. Stir in the garlic, chili powder (or flakes) and cumin; cook for 1 minute 5. Add the tomatoes with juice and water, bring chili to a simmer. 6. Cover the pan, reduce heat to low and cook, stirring occasionally, for 1 hour. 7. Add the beans and bulgar. 8. Cook for 30 minutes, or until the bulgur is cooked through and the vegetables are tender. 9. Add salt to taste. 10. Serve hot. Koshari 1 cup brown lentils 1 cup basmati rice 1 cup uncooked pasta (small shells or elbow macaroni is best) 2 large onions, diced 4 cloves garlic, minced 2 tablespoons oil 1 (400 g) can chopped tomatoes 1/4 teaspoon crushed red chili pepper flakes (or more to taste) salt and black pepper 1. Cook the lentils in just over a litre of salted water. 2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using. 3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary. 4. Cook the macaroni in a separate pot. 5. Rinse and strain when done. 6. Meanwhile, fry the onions and garlic in the oil until golden. 7. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like. 8. You can now blitz the sauce in a food processor until smooth or just leave as is. 9. Mix the lentils, rice and macaroni together in one pot. 10. Place some of the lentil mixture on each plate and top with tomato sauce 11. Sprinkle with more hot chili powder or salt and pepper, if desired. - " brendaadamscatlover " <badams007 <Veg-Recipes > Friday, December 10, 2004 11:01 PM Re: TNT veggie chili? > > > serene <serene@s...> wrote: > > Hi, all, > > I'm looking for a good veggie chili to serve at a party on Friday > > night. Best would be one with black beans and corn in it, but I'd > > like anything you've tried and liked, especially if it makes a > lot. Thanks! > > serene, about to go look in group archives and stuff, but wanted > to ask first > > Serene, > > This is a favorite of mine and also rec'd dozens and dozens of raves > at Cooking Light's forum: > http://community.cookinglight.com/forumdisplay.php? > s= & forumid=8http://community.cookinglight.com/forumdisplay.php? > s= & forumid=8 > > I often toss in some corn. Enjoy, > > 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) > 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) > [i often use chicken broth] > 2 cans no-salt added plum tomatoes -- (14-1/2 oz > ea) undrained and chopped > 1/2 cup plain nonfat yogurt -- [never use] > 1/4 cup chopped fresh cilantro > 8 lime wedges -- [never use] > [i add salt and pepper when almost done] > > 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 > > Nutrition: 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. > - - - - - - - - - - - - - - - - - > - - > NOTES : Easy and very good. Makes the house smell awesome, too. I > often use one can of pinto beans and 2 cans of black beans. I like > to serve garnished with shredded cheddar cheese and chopped > onions. ~ Brenda Adams > > > > > > > > **************************************************************************** *** > To post to list via e-mail: send e-mail to " Veg-Recipes " > To post to list via website: Veg-Recipes/post > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through site: / > OR Un via e-mail: Veg-Recipes- > Calendar: Veg-Recipes/calendar > Bookmarks: Veg-Recipes/links > Photos: http://photos.Veg-Recipes/lst > Read or search old messages: Veg-Recipes/messages > **************************************************************************** > To purchase cookbooks via Amazon.com, > <A HREF= " http://www.amazon.com/exec/obidos/redirect?tag=vegrecipes-20 & path=subs t/home/home.html " ><img src=gngrey120x60.gif border=0></A> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 Alyssia wrote: >I asked in my Souther Food Group. > >Lisa sent me these to share with you. They are not in a " formal " format as >I do not require that in my group. <a TON of chili recipes> Thanks so much!! serene Quote Link to comment Share on other sites More sharing options...
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