vegetarian chili
Mar. 30th, 2005 11:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioThe recipe I had called for black beans, barbeque sauce, beef, beef broth, taco seasoning, chili powder, cumin, tomatoes, and sour cream (topping). I found barbeque sauce and taco seasoning interesting separately and surprising together, but I was feeling adventurous so I decided I could adapt this.
1 can (15oz) black beans
1 can (ditto) white northern beans (I didn't have enough black)
1 can (ditto) diced tomatoes (recipe called for a 28oz can)
2 diced plum tomatoes (hey, I do what I can :-) )
1 jar (16oz) plain barbeque sauce (no adjectives like "spicy" or "smoky")
1 packet taco seasoning
1t cumin
1t chili powder
Topped with sliced green onions, chopped cilantro, and cheddar and monterey-jack cheeses. (I was out of sour cream.)
This was reasonably tasty. The barbeque sauce did not clash with the taco seasoning, but it did make the chili sweeter than I wanted. Next time I may just use tomato sauce, or go half and half. I may also add diced sauted onions next time.
The spicing was very mild.
While the two different kinds of beans were an adaptation out of necessity, I like how that worked out.
There was too much liquid; perhaps that would have cooked down more if I'd let it simmer more than the 30 minutes called for in the recipe. But I'll probably reduce the liquid next time.
1 can (15oz) black beans
1 can (ditto) white northern beans (I didn't have enough black)
1 can (ditto) diced tomatoes (recipe called for a 28oz can)
2 diced plum tomatoes (hey, I do what I can :-) )
1 jar (16oz) plain barbeque sauce (no adjectives like "spicy" or "smoky")
1 packet taco seasoning
1t cumin
1t chili powder
Topped with sliced green onions, chopped cilantro, and cheddar and monterey-jack cheeses. (I was out of sour cream.)
This was reasonably tasty. The barbeque sauce did not clash with the taco seasoning, but it did make the chili sweeter than I wanted. Next time I may just use tomato sauce, or go half and half. I may also add diced sauted onions next time.
The spicing was very mild.
While the two different kinds of beans were an adaptation out of necessity, I like how that worked out.
There was too much liquid; perhaps that would have cooked down more if I'd let it simmer more than the 30 minutes called for in the recipe. But I'll probably reduce the liquid next time.
irony :)
Date: 2005-03-31 08:59 pm (UTC)This morning I threw the beans and some of the water they soaked in into a crock pot with a packet of stew beef, two cans of absolutely plain diced tomatoes (no garlic, thank you... just tomato juice, tomato pieces and salt), some frozen corn and three beef bullion cubes. It's been on high since then. I stir it now and then and it's smelling good, I plan to cook it until it is more pasty than soupy.
It's not chili, but it's as close as I get to that :)
I'll probably put it away in the fridge and pull out small amounts of it now and then, stirring some cheese into it at that point and scooping it all up with those scoop shaped corn chips they started selling a few years ago.