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"?

I vote for adding mushrooms, simple inexpensive ones cooked down in the
sauce.