anyone have a recipe for vegetarian five bean chilli thats not too spicy?

Answer 1

Five Bean Chili
10 oz of cooked dark red kidney beans
10 oz of cooked black beans
10 oz of cooked white (cannelini) beans
5 oz of drained chickpeas
5 oz of cooked cranberry beans (You can use any 5 beans that you like)
Tomato Paste
Chili powder
1 med. onion, chopped
2 cloves of minced garlic
fresh bazil
fresh or dried cilantro
salt (optional)
black pepper (Fresh is best)
red pepper flakes
your favorite tomato sauce
vegetable stcok or water
Saute onions and garlic in a frypan, add chili and spices to onions and brown for a quick release of flavor. Add beans, one type at a time from most firm to least firm. Add tomato paste and tomato sauce to taste. (More chili powder and cilantro can be added here)
Bring to a bubble (not a boil) and serve over brown rice. Serves: 4-6. Preparation time: 25-30 minutes.
http://vegweb.com/index.php?topic=9951.0

Answer 2

I'm sorry, but I just can't abide politically-correct cooking! Keeping it real, there is NO SUCH THING as "vegitarian chili". REAL chili, invented in the Great Southwest and northern Mexico, HAS NO BEANS!!! That's why Texans carry those great big revolvers on their hips - to "take care of" namby-pamby, pantywaist, sissy Northern freaks that put beans in a pot and call it chili!!! A tornado of curses upon the pinheads who do that!!!!!!!

You are free to eat all the beans you like - just DO NOT CALL IT CHILI! As for not making it too spicy - yours is the hand that adds the Cayenne - don't dump so much in!

"Vegitarian chili"! AAAArrrghh!! Now I gotta go wash my ears out with soap - a barrel of soap! Uhg. Ick. Gag, choke***

Answer 3

i make this really easy one - a tin of mixed beans in tomato sauce. i just stick it in a pan with some chilli sauce(just to what heat you would like it) and heat it up. drain the beans and wrap them up in tortilla and line up in a dish. then pour the sauce over, grate cheese on top and stick in the oven until the cheese goes all lovely and bubbly. trust me, this is brill! i just serve with jalepenos and sour cream

Answer 4

just make sure you use a mild chilli powder or a mild chilli - it's basically just beans, tin of chopped tomato, fried onion and garlic.

Answer 5

if you want want to take the spice out of something then add coconut milk or plain yoghurt not to much or it will turn to puree just enough, keep tastin as well.

good luck

brian x

Answer 6

Yeah! just don't add any chillies!... Ha ha haaaaaaaaaa.....!

Answer 7

try recipes.com

Answer 8

No.

Answer 9

Black Bean Chili with Cilantro

1/4 C dry sherry
1 Tbs olive oil
2 C chopped onion
1/2 C chopped celery
1/2 C chopped carrots
1/2 C seeded and chopped red bell pepper
4 C cooked black beans
2 C vegetable stock or water
2 Tbs minced fresh garlic
1 C chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 C chopped fresh cilantro
2 Tbs honey
2 Tbs low sodium tomato paste

In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. add celery, carrots
and bell pepper and saute 5 minutes more, stirring frequently. Add
remaining ingredients and bring to a boil. Lower heat and simmer,
covered, for 45 minutes to 1 hour. Mixture should be thick, with all
water absorbed. Serves 6-8.
Serving suggestion: This chili is tasty with a garnish of crushed low
salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt,
or minced fresh cilantro.

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Calico Chili

1 tsp safflower oil
1/3 C red wine or vegetable stock
3 large onions, diced
3 C sliced white mushrooms
2 C chopped Italian plum tomatoes
4 cloves garlic, minced
1 C chopped celery
1 C chopped carrots
1 tsp ground cumin
5 C vegetable stock
2 Tbs chili powder (or to taste)
1 C garbanzo beans, soaked and drained
1 C kidney beans, soaked and drained
1 C pinto beans, soaked and drained
1/4 C diced canned green chilies
3 Tbs low sodium tomato paste
1 tsp dried basil

In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. Add mushrooms and
saute 5 minutes more, stirring frequently. add tomatoes, garlic,
celery, carrots, and cumin. Saute 5 to 8 minutes, or until carrots
soften. Add 5 C stock and remaining ingredients. Bring to a boil.
Lower heat and simmer, covered, until beans are soft and liquid is
absorbed, about 3 hours. Taste for seasoning, and add more chili powder
if desired. Serve hot. Serves 6 to 8.

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Cincinnati Empress Chili

2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed #
5 whole allspice berries #
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and saute onions for
8 to 10 minutes. Add remaining ingredients. Bring to a boil, then
lower heat and simmer for 1 1/2 hours. Add toppings of choice (see
below). Serves 6 to 8.
(for traditional chili with meat...this recipe is a little odd in this system)
->one way -- Chili
->two way -- chili and spaghetti
->three way -- chili and spaghetti topped with grated cheddar cheese
->four way -- chili and spaghetti topped with cheese and chopped onion
->five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion
->coney island -- hotdog in bun with mustard, topped with chili and cheese

Cincinnati Style Chile

3 chopped onions
6 minced cloves of garlic
3T veg. oil
4 lbs. frozen-thawed tofu

Spices:
1/3 C chili powder
2T sweet paprika
2t g. cumin
1t g. coriander
1t g. allspice
1t crumbled, dried oregano
1/2 t cayenne
1/2 t cinnamon
1/4 t ground mace
1 bay leaf

3C water
1 16oz. can tomato sauce
2T wine vinegar
2T molasses

Garnish:
spaghetti, kidney beans, chopped onion, grated cheddar cheese
and oyster crackers.

-----

In a heavy kettle, cook onions and garlic in oil over moderate
heat until softened. Add tofu & saute. Add
spices. Stir and cook for 1 minute. Add remaining ingredients.
Simmer uncovered, stirring occasionally and adding more water,
if necessary to keep the tofu covered, for about 2 hrs or
until thickened but soupy enough to be ladled. Discard bay leaf
and season with salt and pepper.

May be frozen or made 4 days in advance, cooled, uncovered and
kept covered and chilled.

Ladle chili over spaghetti and top with beans, onion, cheese
and oyster crackers.

Hot Chili
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4 tbsp oil (I use canola)
1 tbsp crushed chilis (or to taste)
1 tbsp oragano
2 tbsp chili powder
1 tbsp dried parsley
2 large onions, chopped
4 cloves garlic, pressed or minced
1 green pepper, chopped
2 large carrots, chopped
1 large can tomatoe sauce
1 large can tomatoes, chopped
1 cup cooked kidney beans (soak .5 cup overnight then boil 1 hr)
1 cup niblet corn (I use frozen)
.5 cup couscous
.5 cup soy grits+bulgar (generally more bulgar than soy grits)

- Chop everything first.
- heat oil in bottom of large pot (dutch oven)
- add spices, stir for a few minutes
- add onions, garlic, stir for a few minutes
- add carrots and gr. pepper, stir for a few minutes
- at this point all veggies should be soft
- add everything else and simmer for about an hour. It may be necessary
to add some water since the couscous and bulgar will absorb some.

Sweet Seitan Chili

For about six big bowls full:

1t garlic/chili oil
2 lg onions, chopped fine
6 cloves garlic, pressed
2C water
2T hatcho miso (soy)
1 1/2T brown rice vinegar
1T umeboshi vinegar
1-2 bay leaves (about a total of 2 square inches) crushed
6 allspice berries
6 cloves
4T chili powder (I make my own but my recipe varies)
1t ground cumin
1t cocoa powder
1t cinamon
1/4t nutmeg
1/8t ginger powder
2C tomato sauce
1t cayenne
2C cooked pinto beans
2C seitan, cut into 1" cubes

Tie up the bay leaves, cloves and allspice berries in a cheesecloth bag to
ease removal after cooking. In a heavy dutch oven or stock pot, heat oil on
med high. Saute onions until translucent, stiring often to be sure they don't
brown. Add garlic and saute about two more minutes. Add spices and saute
another two minutes, then add remaining ingredients and bring to a boil.
Reduce heat and simmer 1-2 hours, depending on desired thickness and distinct
flavor desired--the longer you cook it the more it will acquire a sort of
undifferentiated cafeteria flavor:-)

Serve over spaghetti or spaghetti squash, w/beer, of course.

CASHEW CHILI
1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped (optional)
2 cups kidney beans, cooked
2 cups corn, cooked
2 cups tomatoes, canned
2-3 tsp chili powder
3 drops tabasco sauce
1 tsp cumin
2 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp pepper
1 cup raisins
1 cup cashews


1. In a large saucepan, wok, or dutch oven, melt about 3 Tbsp margarine.
Saute onion, green pepper, and celery until tender crisp, approximately 10
minutes.

2. Add everything but the raisins and cashews. Bring to a boil.

3. Reduce heat and simmer for 30 minutes to blend the flavours. (NOTE: you
can simmer this dish as long as you like, just don't add the raisins and
cashews until 30 minutes before serving time.)

4. Stir in the raisins and cashews. Simmer until raisins are plump and
cashews are tender, about 30 minutes.

CHILI WITH FIVE KINDS OF PEPPERS
- --------------------------------
5 peppers (in this case, they were
1 big jalapeno, 2 cuban frying peppers, 1 hot hungarian,
1 long cheese pepper, and a little paprika)
1 cup dried black beans
1 cup dried pinto beans
1 cup dried kidney beans

2 onions (white and yellow?)
3 garlic cloves
tomatoes (3 big beefsteak or about 8 roma)
cumin, coriander, oregano, salt, pepper to taste
olive oil

Soak the beans overnight, then simmer until tender (1 to 2 hours)
I tend to add some seaweed while cooking
(dump in a bowl so you can use the bean pot for frying)
roast the cumin in a frying pan (optional, but valuable)
I used about 2 to 3 tsp
chop onions and garlic, saute in oil
chop peppers, saute with onion & garlic
add chopped tomatoes, cook a until soft
Add the beans, and some bean liquid
Add the spices and cook for another hour or so
- ------

SPICY CHILI BEANS

3 cups dry beans (I use a mixture of red kidney, black, anasazi, red lentils,
and some others, that my health store calls "Chili Carnavale")
5 cups water
3 onions, choppped (I use one large yellow, 1 med. white, and 1 med. red)
1 green pepper, chopped (any color pepper would be ok)
2 stalks celery, chopped
2 cloves garlic, chopped (more if you like it)
1 tomato, chopped
1 cup tomato sauce
1 15-16 ounce can stewed tomatoes (or add more chopped tomatoes)
4 tablespoons chili powder (more if you like it)
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (more if you like it)
1/8 teaspoon cayenne (more if you like it)

Place the beans and water in a large pot. Bring to a boil, cover,
reduce heat, and simmer for 2 hours [ Start chopping now! ]. Add the
remaining ingredients and cook and additional 2 hours.

Notes: I use lots of spices and garlic to make it really hot and tasty.

When I did this in a crock pot, I just doubled the cooking time
for each part, and then let it simmer uncovered until it was
thick enough.

Once, I added oat bran near the end. It thickened it up, and
gave it almost a "meaty" texture


Black Bean and Cashew Chili
---------------------------

1 small onion, diced coarse
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 anaheim chile, seeded and diced
3 roma tomatoes, cut into 8ths
1 15 oz can black beans (or prepare from dried)
1/4 cup cashews
1/4 cup frozen corn
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/4 tsp cayenne
1/4 tsp red pepper flakes
1/2 can beer (something with flavor, not coors light dry clear)
2 tbs olive oil

Saute the onions and garlic in olive oil over a medium-low
heat until the onions turn translucent. Add the jalapeno
and anaheim chiles and saute a few more minutes. Add the beans
with the liquid, tomatoes, cashews, spices, and beer, and bring
to a low boil. Keep it boiling, stirring frequently, until
most of the liquid has evaoprated (about 30-40 minutes). About
10 minutes before it is ready, add the corn.

Serve with rice and warm tortillas. If you're not from the planet
Vega :-) serve with a side of nonfat yogurt.

Jon's Homemade Chili

This recipe gets its fresh taste from the fresh roasted and ground cumin
and from the use of rehydrated chiles rather than chili powder. You can
experiment with different types of chiles.

1. Roast 6-8 tablespoons of whole cumin seeds a few minutes over low
on a wok or cast iron skillet, shaking frequently. You know they're done
when you can smell the roasted smell and they turn somewhat darker. Be
careful not to let them burn. Remove and let cool. Grind into powder
when cooled (in a coffee grinder or spice mill.) Store-bought cumin powder
can be used as in a pinch, but it won't taste as good.

2. Roast 12 dried red "New Mexico" chiles a few minutes in the wok
over low. You know they're done when you can smell the roasted smell.
They'll char if you don't turn them frequently or if the heat is too high
or if you roast too long; don't let them. Cool.
Do not use the tiny thai or japanese chiles; use the larger, milder
ones. Either: New Mexico (hot or mild), California, Pasilla-Ancho (not
Pasilla-Negro), Sandia, 6-4, Big Jim. These are readily available here in
the southwest and can be ordered by mail.
Remove the stems and get rid of as many of the seeds as you can.

3. Put chiles in covered pot with 2 C water, heat to boiling, lower
heat to low and steam for 10 or 15 minutes. Cool. Poor into blender and
liquify till you get a smooth ketchupy consistency.
Try a little, if the skins are indigestable run through a
large-netted sieve (holes about 1/8 " are ideal). Add salt to taste; it
may take more than you'd think. Add some flour a tablespoon at a time if
it's too piquant. Add a little brown sugar a teaspoon at a time if it's
too piquant. Set aside.

4. Heat about 4 or 5 T olive oil in a large pan and cook 1 - 2 chopped
onions till transluscent. Add the cumin and about 1 T oregano and 1 T marjoram
to the oil while it's cooking. Don't heat the oil too high or spices will
burn. Vary the ratio of spices at will!

5. When onions are done, add 1 small can of pinto beans, drained. Fry
a few minutes.

6. Add in the chile sauce, and mix well. Adjust spices, adding more
cumin, oregano, marjoram, salt, sugar to taste. A little commercial chili
powder can also be used at this stage.

7. Turn off heat and let flavors marinate about 10 minutes and serve
over pasta.

8. optional: Before step 5, add 8 oz of crumbled tempeh that's been
marinated for about 15 minutes in a mixture of 1 T soy sauce and 2 T water
(be careful not to make it too salty), a little toasted sesame oil and some
garlic powder. Fry a few minutes to simulate browned-beef before adding
beans.