Does anyone know a restaurant that sells veggie chili or where I can find a good recipe. Should I just make my regular chili and omit the meat?
Thanks for the McAlister's Deli tip.... havent been there in years, Now i gotta stop and check it out. and I totally agree with the salt thing.... I never add salt.Originally Posted by sleepydvdr
Do you have a McAlister's Deli near you? They have a pretty good veggie chili. Then there's the canned stuff by Amy's and Hormel (and a couple other name brands, but they go light on salt and taste bland). But even the best of the canned stuff isn't very good at all.
Best of all, make your own. I find a little barbecue sauce and pickled jalapeno peppers go a long way. Use lots of onions, garlic and bell peppers. Black beans are my favorite, but use whatever bean you like. And of course, have lots of chili powder on hand. The deep dark brown chili powders are my favorite. Add ingredients slowly and taste objectively (I drink water between tastes). Don't add salt unless absolutely necessary. Every time I added salt to chili, it tipped it overboard. The salt in all the other ingredients is enough. Cook it slowly and make a big pot of it. It won't go to waste. It will get eaten, believe me.
At the very end of cooking, stir in a handful of fresh chopped cilantro.
Isn't it great how inventive we all are?Originally Posted by Auxin
I like to chew my beans rather than cook mushy beans, chewable makes them seem even more substantial. And I make no attempt to imitate meat because all that would do is make me miss meat, lol.
I presoak some dried beans, lentils, and barley for a while and put it on high heat, as its heating and cooking I add stuff like diced cauliflower petioles (those leaf stalk things at the bottom that most people dont think are food ), chopped up kale with stalk included, maybe some turnip greens or young squash leaves or cabbage, various such veggie things, plus some olive oil. I make sure the beans are at a boil for 13 minutes so theyre chewable. At the end in goes some B12 fortified shiitake powder, dried basil, 'italian' spice mix, curry powder, chilli powder or hot sauce, and rolled or cut oats.
Chili in 20 minutes with no cans involved.
It sure doesnt much resemble traditional chili-from-a-can but its pretty good!