On Thursday, June 3, 2021 at 1:03:28 AM UTC-4, Michael Trew wrote:
> I made my typically chili con carne from my pre-war Better Homes/Gardens
> cook book, but I decided to nix half of the cost of the dish and make it
> without ground beef this time; vegetarian if you will. Substituted
> butter/olive oil for the fat and started off frying garlic/onions, then
> adding crushed tomatoes, green pepper and seasoning; finally lots of
> kidney/pinto/black beans.
>
> Honestly, I didn't feel that it was missing much of anything without the
> ground beef... it maybe halved the cost, which was a nice bonus. Other
> than adding a lot of beans, does anyone have useful tips on "vegetarian
> chili"?
Mushrooms are an option. I've done it using the white button mushrooms, and it worked for me. You can also add cashews, although they are somewhat pricey. Peanuts come to mind, although I haven't tried chili with those.