On 6/7/2021 6:25 PM, cshenk wrote:
> 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.
>
> Humm, I've never used stock for making beans either. Guess that's why
> I didn't get that one.
>
It's bean SOUP. I use beef stock. Even with the seasonings it would be
pretty darn bland made with just water.

Jill