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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?
 

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You can substitute a veggie crumble style meat or just omit all together.<br><br>
I make mine simple onion, garlic, bag of fake meat, about 3-4 cans of various beans (garbanzo, black bean, red bean, or whatever), bag of mixed frozen veggies, can of tomatoes with peppers in it, spices ( cumin, Italian seasoning, red chili flakes whatever to taste) and hot sauce. Very simple but it works. It always varies due to what I happen to have on hand.<br><br>
Reminds me, I want some chili. Num! I have not made it in forever.
 

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If you can get to a Trader Joes get their Soy Chorizo, it's spiced perfectly for chili, and a much better texture than tvp, or packaged crumbles.<br><br>
Or-I also like to use more than one kind of bean. Pintos and black beans, cannelli and kidney-different textures, a firm and a soft.<br>
I cook the celery and onion and pepper with the beans, and add enough crushed tomatoes at the very end. A can of fat free refried beans gives it a good consistency. I also like the canned chopped chilis and tomatoes. Corn is good too.<br><br>
If I'm doing a quick throw together I'll use a can of pintos-rinsed- a jar of salsa and either macaroni, tortilla chips, or rice.<br><br>
Where are you? I don't know of any chain restaurents that even have vegetarian chili.
 

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I make chili quite often as I love the stuff. I do not use a meat substitute but add veggies like baby carrots and green beans to the traditional beans and tomato mixture... also corn if you want. There is a place in the mall here called Nature's Table (I think that's it) that serves a decent veggie chili but I don't know of any other places.
 

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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.<br><br>
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.<br><br>
At the very end of cooking, stir in a handful of fresh chopped cilantro.<br><br><img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>sleepydvdr</strong> <a href="/forum/post/2912038"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
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.<br><br>
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.<br><br>
At the very end of cooking, stir in a handful of fresh chopped cilantro.<br><br><img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:"></div>
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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.<br><br>
I usually make a huge pot chili.... but its kinda hot for it right now, I think. I cant eat it in the summer but to each his own.<br><br>
This is a chili recipe I modified off of like 3 or 4 different recipes I have found over the years, it usually changes everytime I make it.<br><br>
1 pound of boca crumbles *you can totally skip this... I usually do unless I am feeding omnis and they feel the need for texture)<br>
*sometimes a couple of some Serrano peppers deseeded, stemmed and diced.<br>
1 medium onion, diced<br>
2 bell pepper diced ( I like bell peppers )<br>
2 cloves of garlic<br>
a container of baby portabellos<br>
2 (28-ounce) cans diced tomatoes<br>
1 (28-ounce) can whole, peeled tomatoes<br>
Ground cumin (I usually add to taste)<br>
Chili powder ( again to taste)<br>
1 (14 1/2-ounce) can pinto beans, drained and rinsed<br>
2 (14 1/2-ounce) can black beans, drained and rinsed (I love black beans)<br>
1 (14 1/2-ounce) can dark kidney beans, drained and rinsed<br>
1 (14 1/2-ounce) can light kidney beans, drained and rinsed<br>
1 1 (14 1/2-ounce) can chili beans in sauce<br>
1 package chili seasoning mix<br><br>
saute up the veggies and boca....<br>
then add in beans, seasonings and tomatoes....<br>
I let this simmer for like 3 hours, I also add in some sriracha somewhere in there.<br><br>
Then I plate it with some diced green onions, and some corn bread <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
I use hormel veggie canned chili on my veggie burgers and hotdogs when I grill out, I dont think I could eat it stand alone though.<br>
I do have some amys chili in the cupboard, which looks great but I haven't tried it yet.
 

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I don't add any any faux meat to mine, and once I've used TVP, but I just normally make mine with lots of beans and veggies.<br><br>
This is the recipe I use. Sometimes I mix it up with fresh/dried/frozen stuff instead of canned or add some different beans to it as well.<br><br>
2 packs of Carol Shelby chili seasoning<br>
2 cans (28oz) whole tomatoes<br>
1 can (28oz) tomato puree<br>
2 cans (15oz) black beans, red kidney beans (you may want a can or two extra, or other beans as well)<br>
1 each large red onion and large yellow or white onion<br>
1 each large red bell pepper, yellow bell, and orange bell (if too costly buy 3-4 of cheapest bell pep) (sometimes I add more)<br>
4-6 jalapenos (wash hands thoroughly after cutting, avoid contact with eyes and sensitive skin)<br>
2 cans (15oz) of corn<br><br>
Open all 3 cans of tomatoes. Pour puree and juice from whole tomatoes into large pot. Slice, or chunk, the whole tomatoes and to the pot. Cut 3-4 jalapenos into rings. I push the seeds out of 2 peppers, and leave 1 or 2 intact-the seeds make it spicy! Add one envelope of chili spice (I dont use the salt, red pepper or masa flour). Turn heat on to low and stir well. Cut the onions to a size you like and add to pot. While that is cooking, cut the bell peppers to a size you like and set aside.<br><br>
Once the onions are soft and floppy you can add the peppers. Open and drain the beans. Add them after the peppers have cooked for about ten minutes. Open and drain corn next, add to pot after beans. Make sure to give it occasional stirrings throughout the cooking process. Give it a taste once the corn is stirred in, if you think it needs more spice, open the other package and add about a third of the spice packet. Repeat until spice tastes right!<br><br>
Cook it until your liking or let it simmer for 20 minutes and taste, stirring repeatedly so the beans don't burn on the bottom.
 

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Sort of off-topic but not entirely... best chili nachos is a can of amy's mild chili (it's vegan) with some soyrizo mixed in and heated up together and then put on top of chips, some salsa or pico de gallo and then topped with some daiya cheddar and put under the oven for a minute to melt the daiya. Then put some guacamole on top of that. Soooo good.
 

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The chilli I make is really simple...chop and fry 1 onion, add equal amounts of dried soy mince and red lentils, a can of chopped tomatoes and water as needed, throw in some crumbled vegetable stock cubes and some chilli powder and some peanut butter (I use a tablespoon when I am cooking for 5/6 people), salt to taste, and simmer until all cooked, add a can of red kidney beans, heat through...serve. Takes 20 minutes start to finish.
 

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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.<br>
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 :p), 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.<br><br>
Chili in 20 minutes with no cans involved.<br>
It sure doesnt much resemble traditional chili-from-a-can but its pretty good!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Auxin</strong> <a href="/forum/post/2912203"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
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.<br>
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 :p), 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.<br><br>
Chili in 20 minutes with no cans involved.<br>
It sure doesnt much resemble traditional chili-from-a-can but its pretty good!</div>
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Isn't it great how inventive we all are?<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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