9:24 AM 3/22/98
rfc

fred towner


Title: Vegetarian Chili Hodag
Keywords: chili, vegetarian

 I've lost and found this recipe numerous times over the past 15 years.
 This looks like the original version. I usually make it for camping/rally
 groups of 50 or more people. It's easy and good.

 Serves 4-6

 ===
 2 T     Olive Oil
 1 1/2 C chopped celery
 1 1/2 C chopped green pepper
 1 C     chopped onion
 3       cloves garlic minced
 ===
 2 26oz  cans of tomatoes cut up (or stewed tomatoes)
 3 16oz  cans red kidney beans, rinse and drain
 1/2 C   raisins
 1/4 C   red wine vinegar
 1 T     chopped parsley
 2 T     chili powder
 2 t     salt
 1 1/2 t dried basil chrushed
 2 t     dried oregano chrushed
 1 1/2 t ground cumin
 1 t     ground allspice
 1/2 t   pepper
 1/4 t   tabasco sauce
 1       bay leaf
 ===
 1 can   beer 12oz
 3/4 C   cashews or peanuts
 1 C     shredded chedder (monteray jack or colby work fine also)
 ===

 Heat oil in 4-5qt pot. Add ingredients from section one, cooking with
 cover until tender but not browned. Stir in undrained tomatoes, and all
 the ingredients in section 2. Simmer for 1-2 hours. 30 minutes before
 serving stir in beer and nuts and simmer uncovered until it's the desired
 consistency. Sprinkle cheese on each serving.

 For some reason I have met up with strange looks and "Raisins in chili?"
 when I told in advance what I used to make it. Peanuts are less expensive
 than cashews so I use either. As usual season to taste, this is a mild
 version for a starting point. I have also made the same chili and added 1
 1/2lb browned ground beef without changing any of the above.

 Source: Hodag Road Rally - Pete Porro

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Vegetarian Chili Texas Style
Keywords: FCB, Chili

2 cup granule burger
2 cup boiling water
1/4 cup salad oil
1 cup chopped onions
1 1/2 medium diced green pepper
2 crushed garlic cloves
1 28-oz can whole tomatoes
2 15-oz can cooked kidney beans
3 8-oz can tomato paste/sauce
1 cup water
1 tablespoon chili powder
1/2 teaspoon cumin powder
4 tablespoon sugar
2 teaspoon salt
1 teaspoon oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule
burger in boiling water for 10 minutes or more. Place oil in heavy saucepan.
Combine onions, green pepper, garlic and saute in oil. Add the granule
burger
to the sauteed vegetables, cook for 5 minutes. Add the rest of the
ingredients. Simmer at least 1 hour.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Chili Bean Casserole
Keywords: Main Dish, Vegetarian

Servings:  4

    1/2 lb Uncooked red kidney beans
      2 pt Water
      1 tb Olive oil
      1 lg Onion, finely chopped
      1    Garlic clove, pressed
    1/2 lb Mixed vegetables*
    1/2 ts Basil
    1/2 ts Cumin
    1/4 ts Cayenne pepper
      1 tb Chili powder
     14 oz Tomatoes, chopped finely+
      2 tb Tomato paste
      3 tb Red wine++
      2 oz Bulgur wheat+++
  1 1/2 pt Stock
      2 tb Lemon juice
           Salt & pepper

  Soak beans.  Drain & rinse well.  Bring to boil in fresh water & boil fast
  for 10 minutes.  Reduce heat & cook for 40 minutes, depending upon the
  freshness of the beans.  Older beans will take longer to cook.  Drain,
  reserving the liquid for stock later.

  Heat the olive oil in a large pot, gently fry the onion & garlic for a few
  minutes.  Add the chopped vegetables, cooked beans, basil & spices.  Stir
  well & cook for 5 minutes.  Add the tomatoes, tomato paste, bulgur wheat &
  1 pint of the stock.  Bring to a boil, cover the pot, reduce heat & simmer
  gently for 30 minutes.  Add the lemon juice & the rest of the seasonings.
  Add more stock if necessary.  Cook for a further 20 minutes.  Serve.

  * Use a mixture of carrots, bell peppers, celery

  + Either fresh or canned tomatoes will work

  ++ You can omit the wine or substitute with a little tomato juice or extra
        stock

  +++ If you can't get bulgur wheat, try using brown rice

  Adapted from Sarah Brown, "Vegetarian Kitchen"

-End Recipe Export- From the recipe collection of Fred Towner
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Black Bean Chili with Toasted Spice Seasoning
 Categories: Main dish, Indian, Vegetarian
      Yield: 8 servings

      3 c  Dried black beans, soaked
      8 c  Water
      2 ea Jalapeno peppers, minced
  1 1/2 tb Grated ginger
      1 ea Bay leaf
      1 c  Chopped cilantro
      1 ts Cumin seeds
      2 tb Chili powder
    1/2 tb Oregano
    1/2 c  Sun-dried tomatoes
      4 c  Peeled, chopped plum tomatos
    1/3 c  Uncooked bulgur wheat
    1/2 c  Boiling water
           Salt & pepper

MMMMM-------------------------SEASONING------------------------------
    1/2 tb Mustard seeds
    1/2 ts Fennel seeds

  Drain beans.  Place in a large pot & add 8 c water.  Bring to a boil.
  Add peppers, ginger, bay leaf & 1/2 c cilantro.  Cover & simmer for 1
  1/2 to 2 hours.  Remove from heat & discard bay leaf.

  Place cumin seeds in a pot & toast.  When seeds darken, add chili
  powder, oregano, tomatoes.  Stir well & bring mixture to a boil.
  Reduce heat & simmer for 30 minutes.  In another bowl, combine bulgur
  with boiling water, cover & let sit for 10 minutes.

  When beans are cooked, remove 1 c & puree it with some cooking liquid.
  Combine puree with remaining beans.  Stir in tomato mixture & bulgur.
  Season & simer for 10 minutes.

  Place mustard seeds in a pot over medium heat, cover & cook till seeds
  start to pop.  Add fennel seeds & cover.  Cook till popping stops &
  fennel darkens.  Pour over chili.  Add remaining cilantro & drizzle
  with olive oil.

  "Vegetarian Times" July, 1993.

MMMMM

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Adapted from the Wings of Life cookbook by Julie Jordan

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2 tablespoons olive oil
4 medium onions, chopped (I use 2)
2 green peppers, chopped
2 stalks celery, finely chopped (I omit)
3 or more cloves garlic, mashed
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon chili powder (I use at least 3-4)
1 teaspoon ground cumin (I use at least 1 tablespoon)
1 quart tomatoes
1 or 2 grated carrots
freshly ground pepper
1 bay leaf
1/2 to 1 cup cashews (roasted)
1 handful raisins or 1 tablespoon molasses (I use brown sugar & raisins)
1 teaspoon sea salt
1/4 cup (or more) red wine vinegar or cider vinegar (or beer)

Soak beans overnight, boil separately. In a large pot stir fry onions,
green peppers, celery, and garlic. Add spices and herbs and stir fry them  
as
well - be careful not to burn the spices (frying the spices now instead of
adding them later makes a BIG difference in the taste). Break up the
tomatoes and add them, along with any juice, to the frying vegetables (I  
use
my hand mixer to blend the tomatoes to a sauce before adding for a  
smoother
consistency). Add carrots, cooked beans, ground pepper, bay leaf, raisins,
and salt. Add the the nuts about 10 minutes before serving so that they
retain more of their texture. Simmer (covered) until it's done. Add the
vinegar a little at a time, tasting between additions, just before serving
or add beer if desired.

She suggests serving with Monterey jack cheese and corn bread - I also
serve with sour cream. It's really delicious!