Does anyone have a recepie for a tried and tested veg chilli??!


Question: Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
4-6 portions rice
For the sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 tsp chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained and cooked



Method
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for 5 minutes more.
4. Season to taste.
5. Add the cooked kidney beans and simmer for 5 more minutes.
6. Serve with cooked rice.


Answers: Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
4-6 portions rice
For the sauce:
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 tsp chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/? pint vegetable stock (make with a stock cube or bouillon powder)
100g/4oz frozen peas
3 tbsp vegetarian pesto
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained and cooked



Method
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.
3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for 5 minutes more.
4. Season to taste.
5. Add the cooked kidney beans and simmer for 5 more minutes.
6. Serve with cooked rice.

Hi,

Loads of Vegetarian Chilli Recipes here:
http://www.mumsrecipesecrets.com/SearchA...

Make a normal meat one but sub the meat for quorn or soya mince u can get it from most supermarkets.

Ultimate Veggie Chili
Recipe courtesy Anne Tegtmeier, Windsor, CT

Ingredients
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon each chipotle chili powder and red pepper flakes
14 ounces extra-firm tofu, frozen and thawed
2 (14-ounce) cans diced tomatoes, undrained
1 (28-ounce) can crushed tomatoes
1 (4-ounce) can diced jalapenos, drained
1 (4-ounce) can green chiles, drained
2 (14-ounce) cans black beans, drained and rinsed
1 (14-ounce) can dark kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews

Salt and freshly ground black pepper
Garnishes: sour cream, shredded Cheddar, more roasted cashews, optional

Directions
In a large stockpot, saute onion, bell pepper, and garlic in the olive
oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red
pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.

Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn
and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and
pepper, to taste.

Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

Skinsfan has answered with a great recipe already except for the corn and the tofu. I'd leave those out. Whoever heard of corn in chili? Tofu is just needless and definitely expendable. Could also add a can of navy (white) beans.

1 Packet Quorn Mince
1 Large Onion, diced
3 table spoons of oil
2 or 3 Veg stock cubes
1 tea spoon Paprika
1 tin Kidney beans (possibly in Chilli sauce)
1 or 2 tea spoon's Chili powder
3 or 4 Cloves Fresh Garlic (chopped fine or crushed)
&1/2 cup water
1 tin Chopped Tomatoes
1 pint measure of Fresh or Frozen Peas
1/2 tea spoon Sugar
Salt & Pepper

Using a large pan or wok. Bring the oil up to heat, add the Garlic and Onion. Allow to sizzle for 2 or 3 mins. Add the Quorn Mince, stir all together, making sure that the mince gets well coated with the oil. Turn the heat down to half.
Add the Water, add the stock cubes, Paprika, Chilli powder. Stir well. Add the Kidney beans and Peas, Stir it all up. Allow to simmer for 6 or 8 mins.
Add the Chopped Tomatoes and sugar. Taste and season, add slightly more Chilli if desired.
Turn the heat down to the lowest setting, Cover and simmer for at least 30 mins, to allow it to thicken.
Check the seasoning before serving

Should be enough for 4 to 5 people

I have made this recipe, so I can honestly say it is really good, and my kids thought so too...

I did use 2 cans of tomatoes, not 1.

***Black Bean Chili***

4 large poblano peppers
2 tablespoons extra virgin olive oil (EVOO)
1 jalape?o pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 cans black beans (15 ounces), drained of half their liquid
2 tablespoons chili powder (a large palmful)
2 teaspoons ground cumin (about half a palmful)
1/2 teaspoon allspice (eyeball it)
1 bottle dark lager beer, such as ***** Modelo
1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish
PreparationHeat broiler to high.

Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.

Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalape?o, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.

Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.

Go here for several different recipes:

http://www.cooks.com/rec/search?q=vegeta...

Vegetable pullao

Serves 4-6



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins






This rice dish is traditionally from Northern India.
Ingredients
basmati rice, measured to the 450ml/ ? pint level in a measuring jug
3 tbsp olive or groundnut oil
? tsp brown mustard seeds
1 hot green chilli, finely chopped
100g/4oz potato, peeled and cut into 5mm/?in dice
? carrot, peeled and cut into 5mm/?in dice
40g/1?oz green beans, cut into 5mm/?in segments
3g/? tsp ground turmeric
1 tsp garam masala
1 tsp very finely grated fresh root ginger
6g/1? tsp salt
570ml/1 pint water



Method
1. Wash the rice in several changes of water then drain. Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again. Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat. When it is hot, put in the mustard seeds. As soon as they begin to pop - a matter of seconds - put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger. sauté, stirring for 1 minute.
2. Reduce the heat to medium-low and add the drained rice and the salt. Cook the rice gently, stirring for 2 minutes.
3. Add the water and bring to the boil. Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.





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