On Sun, 06 Jun 2021 22:42:32 -0400, Michael Trew >
wrote:

>On 6/4/2021 8:36 PM, cshenk wrote:
>> 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
>>
>> BTW,
>>
>>>> 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.
>>
>> I don't see beef stock in there. I see it only as a comment from
>> another? I must be odd. I've never used stock in any chili. Just
>> canned tomatoes.
>
>I believe that she meant the stock for the bean soup. I've never used
>stock in chili either.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not DS