From ksonness@suffolk.lib.ny.us Tue Mar 24 15:34:14 1998 Date: 23 Mar 1998 21:55:49 -0700 From: "K.E.S." Newsgroups: rec.food.recipes Subject: Collection (4) Vegetarian Chili Followup-To: rec.food.cooking Vegetarian Chili Vegetarian Chili Chunky Vegetable Chili Chili-Topped Pizza And Vegetarian Chili * Exported from MasterCook * Vegetarian Chili Recipe By : the California Culinary Academy Serving Size : 10 Preparation Time :1:30 Categories : Main Course Low Calorie Vegetarian Dishes Low Cholesterol Low Fat Low Sodium Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup minced onion 1/2 cup minced celery 1/3 cup green bell pepper -- minced 1 tablespoon minced garlic 1/2 cup dry red wine 1/2 cup diced canned green chiles 3 cups chopped tomatoes 3 cups cooked pinto beans 2 teaspoons cumin 1 teaspoon chopped cilantro 1 tablespoon cumin powder -- or to taste 2 teaspoons dried oregano 2 cups water 3 tablespoons tomato paste herbal salt substitute (optional) In a large stockpot or Dutch oven over medium-high heat, cook onion, celery, bell pepper, and garlic in red wine for 10 minutes. Add chiles and tomatoes and cook 3 minutes. Add beans, cumin, cilantro, chili powder, oregano, the water, and tomato paste. Raise heat to high, bring to a boil, then lower heat to medium. Cover pot and cook until chili is thick (45 minutes to 1 hour). Taste for seasoning, add salt substitute if needed, and serve hot. Makes 8 to 10 cups. - - - - - - - - - - - - - - - - - - NOTES : You will not believe that this chili is meatless -- it is thick and hearty and perfect for football weather or winter lunch boxes. For an even richer texture, you can add tempeh, a savory soy product that contributes good low-fat protein. Vegetarian Chili freezes well, so make extra for easy weekend lunches. Nutr. Assoc. : 2679 2656 0 3505 0 3576 0 4509 0 383 0 0 0 0 0 * Exported from MasterCook * Vegetarian Chili Recipe By : TV Guide Serving Size : 4 Preparation Time :0:00 Categories : Dinner Low Fat Main Dish Main Meal Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Tomatoes -- Canned 3/4 cup Bulgur 2 tablespoons Vegetable Oil 1 medium Onion -- chopped 3 stalks Celery -- chopped 3 Carrot -- chopped 1 tablespoon Lemon Juice 5 tablespoons Chili Powder 4 cloves Garlic -- minced 1 1/2 teaspoons Pepper 1 teaspoon Cumin 1 teaspoon Basil 1/2 teaspoon Oregano 1 1/2 cups Green Pepper -- chopped 1 1/2 cups Kidney Beans -- Canned, drained 1 3/4 cups Garbanzo Beans -- drained 2 cups Tomato Juice Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup reserved liquid to boil over medium heat. Remove pan from heat and stir in bulgur. Heat oil in heavy, deep skillet over medium low heat. Add onion and cool until translucent, about 10 min., stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 min. Mix in bulgur, kidney beans, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 min., stirring occasionally ( add remaining tomato liquid if necessary). By The Gordon's on May 6, 1996. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chunky Vegetable Chili Recipe By : Betty Crocker's Easy Meatless Meals Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potato -- cubed (2 cups) 1 medium onion -- chopped (1/2 cup) 1 small yellow bell pepper -- chopped (1/2 cup) 1 tablespoon chili powder 1 teaspoon ground cumin 28 ounces whole tomatoes -- undrained 16 ounces garbanzo beans -- rinse & drain, 1 can 8 ounces tomato sauce 1 medium zucchini -- cubed (1 cup) Heat all ingredients except zucchini to boiling in Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes. Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender. >From Karen Sonnessa - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili-Topped Pizza And Vegetarian Chili Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH&G Serving Size : 4 Preparation Time :0:00 Categories : Pizza Chili Vegetarian Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cups chopped onion 1 cup chopped green sweet pepper 1 cup chopped carrot 1 cup chopped celery 2 cloves garlic -- minced 14 ounces chili-style chunky tomatoes 2 tablespoons chili powder 1 teaspoon ground cumin 1 cup fresh or frozen whole kernel corn 15 ounces pinto beans -- drained 1 Italian bread shell --12 inch boboli 3/4 cups part-skim mozzarella --or reduced-fat cheddar cheese shredded lettuce chopped tomato sliced green onion salsa -- optional 1 cup vegetable broth Add oil to a large saucepan; heat over medium heat. Add onion, sweet pepper, carrot, celery, and garlic. Cook 5 minutes, stirring occasionally. Add undrained tomatoes, chili powder, and cumin. Simmer 15 minutes. Add corn; simmer 5 minutes or till carrot is tender. Place 1 cup pinto beans in a blender container or food processor bowl. Cover; blend or process till smooth. Stir processed and remaining beans into vegetable mixture. Cover and refrigerate overnight to blend flavors. For pizza: Spread 1 cup chili mixture over Italian bread shell; sprinkle with mozzarella or cheddar cheese. Bake in a 4000F oven for 10 minutes or till edges are golden brown and cheese is melted. Top with lettuce, tomato, green onion, and salsa, if desired. Makes 4 servings. Nutrition facts per serving: 418 cal., 12 g total fat (2 g sat. far), 17 mg cholesterol, 1,100 mg sodium, 64 g carbohydrate., 5 g dietary fiber, 21 g pro. Daily Value: 42% vitamin. A, 33% vitamin. C, 25% calcium, 24% iron. Food exchanges: 1 vegetable. 3 1/2 bread, 1 meat, 1 1/2. For chili: Stir vegetable broth into remaining chili mixture; heat through. Makes 4 servings. Nutrition facts per serving: 186 cal., 4 g total fat (1 g sat. fat), 0 mg cholesterol, 1,548 mg sodium, 44 g carbohydrate., 9 g dietary fiber, 8 g pro. Daily Value: 122% vitamin. A, 71% vitamin. C, 11% calcium, 25% iron. Food exchanges: 2 1/2 vegetable, 2 bread, 1/2 fat. Gail Shermeyer <4paws@netrax.net>. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear