On Fri, 4 Jun 2021 12:17:45 -0400, jmcquown >
wrote:

>On 6/3/2021 1:03 AM, 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"?
>
>Not chili and not "vegetarian", although you could make it so. I make a
>nice spicy bean soup using black beans, red kidney, garbanzos, great
>northern, navy, pinto and cut green beans. If you want it to be
>vegetarian use vegetable stock/broth rather than beef. Can't guarantee
>how good it will taste if you use just water or vegetable "stock".
>
>I do sautee the onion and garlic in butter/oil. This quick fix soup
>uses canned versions of all the beans. One can of each type of bean, e
>water and stock to cover. Add all the herbs and spicse. Simmer on low
>heat for about 2 hours.nd the
>
>You could add canned crushed tomatoes at some point if you like.
>
>This bean soup is nicely spiced, seasoned with ground chili seasoning,
>1 tps. gruond thyme. A little ground ancho pepper and a Tbs. of liquid
>Tabasco or some other hot sauce.
>
>I thicken the soup with 1/4 cup of pearled barley added in the last 20
>minutes of cooking. The soup is quite nicely spiced and filling. I
>nearly always bake a skillet of cornbread to go with it. If I'm feeling
>adventurous, cornmeal griddle cakes cooked on the stove top to go with.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.