Melba's Jammin' wrote:

>
> I don't know that they'd "want" chili, either. It is, however, what's
> being served and those folks who are planned and are preparing the meal
> wish to provide a chili made with meat and a chili made without meat in
> order to accommodate the dietary restrictions of some of the diners.
> They didn't ask my opinion of their decision to serve chilis although I
> do think it's a fine plan. They just asked me for a recipe for a
> meatless one.

I'm pretty sure who and what the recipe is for. I've been hunting
through my recipes for two days for a veg chili from a former co-worker.
I know I had it but maybe it wasn't memorable enough and got tossed in
a purge.

IIRC, it tasted like a multi-bean soup with some salsa added. I think
I'd combine and simmer together two cans each of black beans, kidney and
white or Navy beans, drained and rinsed, with enough V-8 to make it
juicy, some onions, garlic, chile powder, cumin, and whatever it needs
to taste good. Of course some beef broth would improve it, but hey,
what do I know? ;-)

I have found a recipe in the Moosewood Cookbook but I think it sounds
too fussy for the intended cooks and occasion. (Also note that they top
it with cheese, not always a vegetarian option!)

Moosewood's Vegetarian Chili

2 1/2 c. raw kidney beans
1 c. raw bulghar
1 c. tomato juice
4 cloves garlic, crushed
1 1/2 c. chopped onion
1 c. each chopped celery, carrot, green pepper
2 c. chopped fresh tomato
juice of 1/3 lemon
1 tsp. ground cumin
1 tsp. basil
1 tsp. chile powder (or more to taste)
salt and pepper
3 Tbsp. tomato paste
3 Tbsp. dry red wine
dash of cayenne or to taste
olive oil for saute (~3 Tbsp.)

1. Put kidney beans in saucepan and cover with 6 cups water. Soak 3-4
hours. Add extra water and 1 tsp. salt. Cook until tender, about 1
hour. Watch the water level, add more if needed.

2. Heat tomato juice to a boil. Pour over raw bulghar. cover and let
stand at least 15 minutes. (It will be still crunchy, so it can absorb
more later.)

3. Saute onions and garlic in olive oil. Add celery, carrot and spices.
WHen veg are almmost done, add peppers. cook until tender.

4. Combine all ingredients and heat together gently--either in kettle
over double boiler, or covered in a moderate oven.

Serve topped with cheese and parsley.