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Meatless and Tomato-less Vegetarian Chili

topic posted Mon, May 7, 2012 - 2:05 PM by  dirk, Tagged
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Perfect Vegetarian Chili – meatless and tomato-less
The wheat berries give it the “mouth-feel” and appearance of ground beef.
Most people will not know it's meatless and tomato-less.

1 8-oz pkg dry red kidney beans
8 quarts cold water

1 cup dry wheat berries
1 large onion, peeled and chopped
2 heaping Tablespoons minced garlic (or more)
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
fresh ground black pepper, to taste
additional water, if needed

1 cup Valentina-brand Mexican hot sauce (not the black label, unless you want lots of heat)
additional water, if needed

Soak beans overnight in water.
Next day, do not drain water. Add remaining ingredients except hot sauce.
Bring to boil, cover, and simmer on very low heat for 2-3 hours.
Add additional water as necessary, to keep beans covered.
Stir periodically so it doesn't stick or scorch.
When beans and wheat berries tender, add the hot sauce.
(Note: use sharp knife to cut larger opening in non-removable sauce cap.)
Continue simmering and stirring for another hour.
Serve with additional hot sauce.
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    Re: Meatless and Tomato-less Vegetarian Chili

    Fri, May 11, 2012 - 3:53 PM
    Add to that a can or two of black beans a whole bundle of celery some cardamon coriander cilantro basil oregano and maybe prepared curry maybe a couple of whole garlic heads sliced and at least one super large Valida (frenched) and cubed deep fat fried extra firm tofu and you have something

    Serve over rice

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