On Tue, 8 Jun 2021 17:14:19 -0400, jmcquown >
wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith