User:Geofferybard/Mister Brown's Red and Green Chili

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Cookbook | Ingredients | Recipes |Vegan cuisine | Tex-Mex cuisine |Vegan cuisine

*/This recipe was set to print in order to forward it to a government advisory committee which was wracked with controversy about alleged violation of the Ralph M. Brown Act of California. According to the cook, the act covers only matters which are within the jurisdiction of the committee, which, in this case, does not include recipes.  A short description of the recipe should go here;
anywhere from one sentence to a paragraph or two is
acceptable.  Describe who uses the dish, and how, as
well as anything normally prepared with it.  Stories
of the recipe's creation or other anecdotes are perfectly
acceptable.

A photo of the completed dish would be helpful, and
should be in the lead section, perhaps attached to the
table somehow. /*

Cookbook | Ingredients | Recipes | Vegan cuisine | Tex-Mex cuisine

Vegan Chili is chili that uses no animal or meat products in its creation. Many variations of a vegetarian based chili have been created using meat substitutes, tofu and even vegetables. The most popular vegan chilis use beans as the main weight of the dish, but others use tofu, eggplant, butternut squash or zucchini.

This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.

Ingredients[edit]

Procedure[edit]

In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown). Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.

Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the vegan chili. Add the molasses. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, perhaps even better the second day.

Cook's Note: In making this recipe, when I got to the boil part, there was no liquid in the pot to boil. I added two cups of vegetable broth, which seemed to work well, but next time I'll try a large can of diced tomatoes.

Cook's Note: It's not clear how large each of the cans should be. Canned tomatoes in particular can come in much larger sizes than canned beans.

External links[edit]