You are here: Recipes It > Recipes > Vegetables

 Advertisements

Dicks Favorite Chili

Dicks Favorite Chili

Ingredients
 

  • 1 16 oz. can drained Pinto Beans
  • 1 16 oz. can drained Kidney Beans
  • 1 16 oz. can Diced Tomatoes (Recipe Ready)
  • 1 16 oz. can Tomato Sauce
  • 1/3 cup sliced ripe olives
  • 1 4 oz. can Sliced Mushrooms, drained
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Celery
  • 1/4 Cup Chopped Green Pepper
  • 1/3 cup Shredded Carrot
  • 2 tablespoon Cooking Oil
  • 11/2 Teaspoon Salt
  • 2 Teaspoons Mexican Chili Powder
  • 1/4 Teaspoon Ground Pepper
  • 1/2 Teaspoon Dry vegan mustard
  • 1 Clove Minced Garlic
  • 6-8 dashes Tabasco Sauce
 
 Advertisements
Preparation
 



In medium saucepan, heat cooking oil. Saute onion, celery, green
pepper and carrot until tender. Add tomato sauce, tomatoes, beans,
olives, mushrooms, salt, chili powder, pepper, mustard, garlic and
Tobasco Sauce. Bring to boil. Reduce heat and simmer for 1
hour. Serves 4-6.






 

Also see ...

Basic Vegetarian Chili
Bring water to boil. Add onion and cook on med. boil till fairly transparent. Reduce heat to low. Add remaining ingredients. Stir till beans are smooth and heated, a minute or two. I ate it with a dollop of sour cream and some raw diced onion but it is good without any garni (Upload by user)

Milkless Corn Chowder
Serves 6-8. Saute onion, pepper, and celery in olive oil with garlic. Add the vegan wine after a minute or so. Add the potatoes and barely cover with water or stock. Simmer until potatoes are tender. (You may have to add more liquid.) (Upload by user)

Garlic Soup
Break garlic cloves from heads. In a small bowl, cover garlic cloves with boiling water. Let stand 3 mins. Peel. If cloves are big, cut in half. In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook 2 - 3 mins. (Upload by user)

 Advertisements
Basic Gazpacho
At this time of the year, few things are more refreshing than a big bowl of cold Gazpacho, a cold soup originally from Spain. Easy to prepare and highly recommended for lunch or dinner. Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations inclu (Upload by user)

Green Stem Soup
Toss onion into medium sauce pan, turn heat on low and cover. While onions start to cook, chop stems. When onions begin to brown, braise-deglaze with a few spoons of the broth until lightly colored. Pour 1/2 cup broth in with the onion, and add 1/2 ts (Upload by user)

Harvest Soup
I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good too. In large pot, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to form thick sto (Upload by user)

Leek and Butter Bean Soup
Soak beans in water overnight, boil until fairly tender (about 1.5 hours depending on age of beans). Cut leeks into slices and saute in a little water and vinegar. Add beans, a mixture of bean water and vegetable stock about twice volume of solids, (Upload by user)

Lentil Vegetable Soup
I made this the other night and it was wonderful! I literally opened the cabinets, refrigerator and freezer and just dumped stuff in the soup. I usually puree at least half of the vegetables in my vegetable soup so that the flavor gets incor (Upload by user)

New Years Lentil Soup
Pick through and wash beans. Bring to a boil 4 1/2 cups of water, and add beans. Dice carrots, garlic, and peppers, and add. Puree tomatoes and add. Add lemon juice. Reduce to simmer, and add spices, and 1/4 cup olive oil. Cover, and cook 20 minutes. (Upload by user)

Quick Lentil-Kale Soup
Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend to stick to the sides of thin pots). While the lentils are cooking briefly saute the onions in water and add parsley, bay leaf. When onions are soft add the celery. St (Upload by user)
TAG: lentils, minutes, ,

Vegetable Minestrone Soup
Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon. (Upload by user)
TAG: minutes, ,

Quesadillas
Quesadillas
beef parmigiana
beef parmigiana
Raspberry Clafouti
Raspberry Clafouti
DIRT  CAKE
DIRT CAKE
Miso Soup with Eggplant
Quarter eggplant lengthwise and slice quarters thinly. Bring dashi to boil and add eggplant. Simmer till eggplant is soft. Add seaweed (if adding dry arame, cook till soft). Mix miso into 1/2 cup of the hot soup till well mixe (Upload by user)
TAG: eggplant, kombu, water, seaweed, dashi, ,

Moroccan Stew
Saute onions, garlic and spices in water or veggie broth. Add sweet potatoes, zuccini summer squash and carrots. Let stew. Add water as necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins. Cook until potatoes are mushy or done (Upload by user)

Barley and Shitake Mushroom Soup
Serves 6. Bring 5 cups water to a boil. Add Dry Mushroom. Let soak an hour. While you let the mushrooms soak, slice the celery into 1/4 inch pieces. In a small pot, boil 1 cup water. Add the peeled garlic cloves and chopped celery and boil until tender, around 15 minutes. Pour (Upload by user)
TAG: barley, water, celery, mushrooms, liquid, garlic, shitake, mushroom, ,

African Bean Soup
(1) Melt margarine in large stock pot. Add carrots. Cook for 5 minutes. (2) Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover). (3) Cook, covered, until ingredients are tender, 1 1/2-2 hours. (Upload by user)
TAG: minutes, ,

FF No-Cream Asparagus Soup
Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot (Upload by user)
TAG: asparagus, squash, tender, ,

         
TAG: chili, ,
Permalink--> In : Recipes  -  Vegetables