Veggie chili recipes?

[grosun]

in terms of special additions, fresh coriander for sure!

The last one i made, i threw in quite a lot of coriander seeds, some cumin seeds, and a very few fennel seeds with the onions/garlic initially when frying. Seemed to work nicely

(oh, & a tiny pinch of ground cloves too, just cos they were sitting there & seemed appealing)

 

[tarannau]

Looks a bit basic to me - any secret ingredients to make it really special?

Out of interest, why not the same recipe as for your chilli con carne, minus the meat?

I'm not sure you need any 'secret' ingredients for chilli tbh - you seemed to take care with your recent meaty chilli, using chipotle and pickled jalapenos. The only thing you'll be missing is the meaty stock flavour, which you can replace with veggie stock, mushroom ketchup and whatever else you fancy.

If you are going to use chocolate, use dark, strong stuff. And more cocoa nibs rather than Bourneville too. Not convinced myself, but it's not bad either.

 

[Orang Utan]

I'd need something to bulk it up though, more beans?

 

[crustychick]

i reckon a 3-bean or a 5-bean chilli is pretty good. any bean will do really... except chickpeas, not good in chilli.... cannellinni, borlotti, haricot, kidney, azuki, pinto.... all good. then about a third again in veggies, definitely onions, garlic, chilli (obv), carrots, aubergines, mushrooms are all good... as are many other things. whatever you have in I guess

(the cinammon really is good btw )

 

[tarannau]

Looks a bit basic to me - any secret ingredients to make it really special?

Beans aren't really that much bulky than meat though are they? Add more beans I reckon, dried for texture if you can be arsed.

In terms of variety, one of the best (Brazilian) black bean stews had loads of finely diced veg in there as a base - lots of carrot, celery, onion, tomato and pepper diced up and fried like soffrito. The bean cooking liquor was also used as the base for the stew.

Not sure what else you're after really - it doesn't need to be a particularly separate dish for vegetarians imo. They're not a different breed after all, and most of the cheat or 'secret' ingredients are already well known and with drawbacks. Marmite still tastes like marmite for example - you'll get a better flavour with chipotles for sure.

 

[sojourner]

I didn't realise you were after recipes resembling con carne. But - here's that nut thing I was on about (brought the book into work - you are very fucking privileged ):



Roasted potatoes with chilli, peanuts, and cheese

150g/6oz finely diced potatoes
1 large onion, sliced
2 garlic cloves, chopped
5 red Fresno chillies
4 to 5 tbsp olive oil
Salt and pepper
100g/4oz shelled raw peanuts
Shavings of parmesan


Preheat oven to 200C/400F/Gas mark 6. Put potatoes in roasting pan and scatter the onion and garlic over.

Chop chillies, or deseed and chop – depending how hot you want the final dish to be. Scatter over the potatoes, drizzle with the oil and season. Toss all in the oil and roast in the oven for 50 mins, turning occasionally.

Scatter nuts over and continue to roast til golden.

Transfer to a bowl and serve with parmesan shavings



Here's a tip, if you can't get fresno, use birds eye or something equally as hot. Don't use something that LOOKS like fresno, because they can be a big fucking let down, heat-wise

 

[Orang Utan]

I didn't realise you were after recipes resembling con carne.

Not necessarily - your recipe looks yummy

 

[sojourner]

Not necessarily - your recipe looks yummy

It deffo needs something salady to break up the sticky mouthfuls of food. Was promising when I made it, but like I say, I reckon it'd be a goer with hotter chillies

 

[Geri]

Looks a bit basic to me - any secret ingredients to make it really special?

No, all that's needed is to make sure you use at least 5 times the amount of chilli powder recommended in any recipe.

Personally I'd like to add some dark chocolate or red wine, but I'm not allowed.

 

[mentalchik]

Then again, food without meat isn't food in my book

You obviously share the same outlook as my son bees.................


he's been known to search round his plate, lifting things up and then look at me and ask "where's the meat then ?"

 

[sojourner]

Personally I'd like to add some dark chocolate or red wine, but I'm not allowed.

I always quite fancied doing the chilli/choc thing, but just never got round to it

 

[subversplat]

I did a quorn chili con carne the other night actually - quite lazily, just used one of those powdered packets of con carne, tin of kidney beans, tin of tomatoes. It was lovey - and v. quick and easy to make.

"Chilli Quorn Carne", then?

I crack myself up.

 

[onthebrightside]

I'd need something to bulk it up though, more beans?

It's all about the mixed beans. Two tins of Kidney, one of Haricot and one of Borlotti.

Mixed bean Chili FTW. No need for fake meat.

 

[miss_b]

(I cook without onion but you can add one in at the first stage if you wish)

Fry 3 cloves garlic, a dessert spoon of cumin seeds, cayenne pepper (about a tsp but be careful at first you can add more later) and a shit load of jalepeno chill sliced. Fry until the cumin seeds pop but don't burn. Add 2 cans kidney, 1 can each of borlotti, haricot and canellini beans and two cans of chopped toms. Add salt, pepper, a squirt of tommy k and a bit of water and bring to the boil. If you want it really infused pop it in a warm oven until it's all soft, or just cook on low on the hob until the liquid's reduced and it's all thick and infused looking. If you want it thicker you can mash a few of the beans but if it's been cooked long enough the canellini beans will mush up a bit anyway. Add a shit load of coriander and taste. Add more cayenne/cumin/coriander/salt/pepper if needed. Serve with tortillas, rice and guacamole* Good the next day for leftovers of frozen for dinners in the future.

*Spread guacamole on tortilla, add rice and chilli, roll up and eat.

 

[geoff64]

I'd need something to bulk it up though, more beans?

i love veg chilli. for bulk i have occasionally baked some Linda McCartney veg sausages and then sliced them to add to the sauce and beans. if you turn off the heat and let the pot stand for half hour before reheating and then serving, the sausage kinda melts a little and thickens the sauce. (For best, obviously leave any chilli overnight.)

add a cup of veg stock, too, before reducing.

final secret ingredient is a dash of vietnamese fish sauce, i don't know why but chilli and veg bolognese isn't the same without it ...

 

[Thimble Queen]

A squeeeze of lime over the chilli just makes it for me mmmmmm

 

[miss_b]

i love veg chilli. for bulk i have occasionally baked some Linda McCartney veg sausages and then sliced them to add to the sauce and beans. if you turn off the heat and let the pot stand for half hour before reheating and then serving, the sausage kinda melts a little and thickens the sauce. (For best, obviously leave any chilli overnight.)

add a cup of veg stock, too, before reducing.

final secret ingredient is a dash of vietnamese fish sauce, i don't know why but chilli and veg bolognese isn't the same without it ...

Or for the veggies and vegans in your life, vegan worcestershire sauce is a good addition

 

[Nixon]

i want chili now

 

[onthebrightside]

This thread inspired a huge Chili that lasted the weekend. Nice.

 

[ringo]

Cooking a chili tonight. Got plenty of fresh coriander in the garden, essential in my book. It'll start with onion, chilis and garlic then some cumin, black pepper, and salt. I usually try and keep the veg/bean ratio about equal, so there'll be leek, peppers, mushrooms then kidney, black eye and one other sort of beans. Got a load of tomatoes to use up so will chop then up and whack them in and let them reduce. Towards the end I'll add some tomato puree and the fresh coriander then taste to check heat/seasoning. I've got some cooking chocolate lying about so I might try some of that and/or a little red wine. Serve with rice and maybe some salad.

I saw a Louis Theroux or some-such programme about a chili cooking contest in Texas - the secret ingredient of the two winners was dark chocolate. Never tried it so now's as good a time as any.