On Fri, 04 Jun 2021 19:36:26 -0500, "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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.