===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-04-02 (49 19)             Number: 385
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Vegan Chili *CR*           Conf: (37) Home Cooki
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 Ga> GATE!VirtualNET #700 AT 1904000

 Ga> [From] Murdock

 Ga> Does anyone have a good recipe for vegetarian chili...

 Here's a couple...

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Vegetarian Chili
 Categories: Chili
   Servings:  8

  2 1/2 c  Kidney beans,dried,soaked
      1 c  Tomato juice
      2 tb Olive oil
      4 ea Garlic cloves,medium,crushed
      3 ea Carrots,coarsely chopped
      1 tb Lemon juice,fresh
      3 tb Red chile,mild,ground
    1/2 ts Oregano,dried,pref. Mexican
      1 x  Black pepper,freshly ground
      3 ts Salt
      1 c  Bulghur,raw
      2 ea Onions,med,coarsely chopped
      3 ea Celery stalks,coarse chopped
      4 ea Tomatoes,coarsely chopped
      2 tb Red chile,hot,ground
      1 ts Cumin,ground
      1 ts Basil,dried
  1 1/2 ea Bell pepper(s)

  1. Transfer the kidney beans and the water in which they were soaked to a
  large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over
  high heat. Lower the heat and continue boiling the beans, partially
  covered, until tender, about 1 hour. Watch the water level and add more, if
  necessary, to keep the beans from scorching.
  2. Meanwhile, place the tomato juice in another saucepan and bring to a
  boil over medium heat. Remove from the heat immediately and add the bulghur
  to the juice. Cover and let stand for 15 minutes. It should be slightly
  crunchy. Set aside.
  3. Heat the olive oil in a large heavy pot over medium heat. Add the onions
  and garlic and cook until the onions are translucent. Add the celery,
  carrots, tomatoes, lemon juice, and all the spices - including the
  remaining salt - to the onions and cook, covered, until the vegetables are
  nearly tender, about 10 to 15 minutes. Add the bell peppers and continue
  cooking another 10 minutes.
  4. Add the kidney beans, the water in which they cooked, and the bulghur to
  the vegetables in the large pot. Stir the mixture thoroughly and simmer for
  30 minutes over low heat. The chili may be thick - add water as necessary
  and stir occasionally making sure the bulghur does not stick to the bottom
  of the pot. Taste and adjust seasonings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Meatless Chili
 Categories: Chili, Vegetarian
   Servings:  8

      2 c  Dried Kidney Beans
           (5-6 C. Cooked)
    2/3 c  Chopped Onion
      1 cl Garlic Minced
      1    Bay Leaf
      1 cn (6 Oz.) Tomato Paste
      2 tb Oil, 2 1/2 T. Flour
      2 tb Chili Powder
      1 tb Ground Cumin
    1/4 ts Garlic Powder
    1/2 ts Salt
    1/8 ts Pepper

  1. Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3
  OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. 2. Combine
  Beans, 6 Cups Water, 1/3 C. Chopped Onion,  Minced Garlic, Bay Leaf &
  Tomato Paste & Simmer 2 Hours.3. Heat Oil in A Separate Pan, Gradually Stir
  in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min.4.
  Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened.5.
  Add Salt & Pepper.6. May Be Served Over Rice OR With Tortillas If Desired.
   (Fat 4.5  Chol. 0.)

MMMMM





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