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Thread: Vegetarian Entrees

  1. Top | #11
    Elder Contributor Underseer's Avatar
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    Quote Originally Posted by GenesisNemesis View Post
    I've been making chili more often. I just used a random recipe I found and went from there.
    I love vegetarian chili!

  2. Top | #12
    Veteran Member Wiploc's Avatar
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    Quote Originally Posted by GenesisNemesis View Post
    I've been making chili more often. I just used a random recipe I found and went from there.

    Vegetarian Chili, wiploc Style

    In a large heavy pot, heat the oil over medium-high heat. Add:

    - Onion, 1 chopped;

    - Bell pepper, 2 chopped, colors;

    - Garlic, maybe 12 cloves, thick sliced

    - Serrano peppers (I just stem and cut them in half), or jalapeños, 2 or 3.

    After 3 minutes, or when the veggies are soft, add

    - Chili powder, 1 tbs (Emeril uses twice that);

    - Cumin, ground, 1/2 tbs, (Emeril uses twice that);

    - Salt, 1 tsp of whatever's handy;

    - Pepper, a few grinds;

    - Cayenne, some (or not);

    - Garlic powder, a palmful; and

    - Oregano, Thyme, and/or paprika, if you incline, in quantities unspecified.

    After 30 seconds, or when spices are fragrant (like I could tell), add

    - Beer, water, or stock. (Beer is best, because some tomato flavors are alcohol soluble. That is, you won't get the full flavor without alcohol. On the other hand, the alcohol doesn't all cook out; so, no alcohol for those adversely affected.)

    - Tomatoes (I used a 28oz can of crushed. Chopped would work. Emeril uses fresh tomatoes plus tomato sauce. Whatever.)

    - Rotel or equivalent, if handy.

    - Yams, 1 big or two small, chopped small so they cook fast and the flavor goes everywhere (Yams are the red ones, but if you're in a region where the red ones are called sweet potatoes, then use sweet potatoes‒though there are no yams of any kind in Emeril's recipe, for which he is more to be pitied than censored);

    - Carrots, sliced into coins, and cut again if the coins are too large for the carrot to have friends in the spoon, about as much carrot as bell pepper;

    - Corn from 3 or 4 ears (or frozen, what the heck, but fresh corn for preference, because it really does add flavor and texture);

    - Mushrooms, 1 1/2 lbs (about 5 large) wiped clean (I just rinse) stemmed (ha) and cubed (big pieces, they shrink a lot);

    - Beans, 2 or 3 cans of black (or kidney, whatever);

    - Zucchini, none because it gets mushy, unless you want to puree it or maybe chop it really fine, in which case 1 or 2;

    After six minutes. Lower the heat to medium low, and simmer. Emeril says it's done after 20 minutes, but what would he know? It has tomatoes in it; give it at least an hour.

    When you take it off the heat, you can stir in

    - a handful of chopped cilantro.

    If feeling fancy, you can garnish with

    - chopped green onions;

    - shredded cheese;

    - Sour cream or Greek yogurt;

    - sliced avocado

    You could serve this over

    - Brown rice,

    But we always eat it with

    - Corn bread.

    Yum.

  3. Top | #13
    Elder Contributor Underseer's Avatar
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    Mmm. Gotta have squash and mushrooms in vegetarian chili. Those are absolute musts for me.

  4. Top | #14
    Formerly Joedad
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    Nuked a very large sweet potato, diced it up and mixed it with a can of black beans, rinsed. Then added some olive oil and salt. Never combined these two things before but I needed a quick lunch to take to work. It's quite good. I'm sure it would be better dressed up with other additives. But the contrast in colors is also very inviting.

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