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

Sorry, mine isn't bland and doesn't use stock.