Posted by CraftinFool on 2005-04-28 18:10:36
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OK, here is her homemade chili recipe from the second volume:
Homemade Chili
1 tbsp oil
1 cup chopped onions
1 cup chopped green pepper
1 lb. hamburger
1 40-oz. can of kidney beans
1 28-oz. can of tomatoes
1 6-oz. can of tomato paste
1 tbsp chili powder
Heat oil in a large skillet. Brown onions and peppers. Add hamburger and brown well. Add beans, tomatoes, tomato paste, and chili powder. Add 3/4 cup water and simmer, covered, for 1 hour.
She also says you can substitute 2.5 cups of cooked dry beans for the canned ones, and can do rehydrated TVP (I'm not sure what that is!) for the hamburger.
Posted by cackalackie on 2005-05-27 07:31:01
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This is my favorite chili recipe. It's really easy - the only effort is a bit of dicing. It's quick and fresh, and the vegetables aretender but not mushy.
VEGETABLE CHILI WITH CASHEWS
1 T olive oil
1 large garlic clove, minced
1 small onion, diced
1 medium zucchini, diced
1 small celery stalk, diced (optional)
1 medium carrot, diced
1 small red bell pepper, cored, seeded and diced
1 T chili powder
¼ t cayenne pepper
½ t ground cumin
1 T brown sugar
½ t crushed, dried basil
1 (15-oz) can kidney beans, undrained
1 (15-oz) can tomato puree
½ t salt
Freshly ground black pepper
½ C coarsely chopped salted cashews
Heat olive oil in large skillet. Add garlic, onions, zucchini, celery, carrot, and red pepper and saute 5 minutes. Add chili powder, cayenne, cumin, brown sugar, and basil. Cook over low heat until mixture is fragrant, 2 minutes.
Stir in kidney beans with liquid and tomato puree and simmer 20 minutes. Season to taste with salt and pepper and simmer until vegetables are tender but not mushy and flavors are blended, 10 minutes longer. Stir in cashews and serve immediately.
Makes 3 servings. (Any leftovers will taste even better.)
Posted by sallysunshine on 2004-12-07 18:44:51
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These burritos call for kidney beans, but I often use black beans instead: http://vegweb.com/recipes/burritos/996.shtml
I'm not a vegan, so I don't worry about the veganness of the mustard, and I usually put some grated cheese on top. They're good, and they freeze really well.
Black beans also work well in chili. My veggie chili recipe is kind of long to post, and it's basically adapted from the Joy of Cooking, but let me know if you want it and I'll type it all out.
Ok, here's a reasonably tough one. I have a jar of coriander chutney that I got from an Indian grocery. My roommate used to make sandwiches out of coriander chutney and Laughing Cow cheese on toast, but that Laughing Cow stuff is expensive and not very healthy, and I'm looking for other stuff to do with the chutney. Thoughts?
