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I'm a vegetarian monster that refuses using beer. Help me with makin veg chili. I'm enjoying which is pretty much slow cooking those dull chili starter bottles with 1 can o chickpeas with 2 black beans and sometimes red kidney beans. I toss in soy chorizo and 8oz of hatch valley salsa. Then I ether toss in whatever mushrooms catch my eye Bella or button, and sometimes cubed drained tofu that I baked a bit beforehand. Tempeh grated into a fine dust works as filler and once in a blue moon I throw in some diced carrots. I slow cook the whole batch over 12 to 24 hours on low and stir and add some water as needed. I enjoy what comes out as a bitter decent heat chili but I'm just getting bored with it after a few years of it. Anyone have a kickass vegetarian chilli without beer that I can slowcook?
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Feb 10, 2016 07:33
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| # ¿ Apr 28, 2024 13:41 |
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Crazyeyes posted:I know a guy who makes some banging veg chili where he subs cashews for the meat. That is about the only modification to standard chili protocols. Whoa. I'll do that.
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Feb 10, 2016 15:26
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THE MACHO MAN posted:why not ditch the lovely fake meat stuff and just go all in on beans and veg? I'd also cut the carrots too imo. Carrots are great but not meant for chili. If you want natural sweet, just up the amount of onions. You could also use some soda in place of beer as well. Portabella fell apart bad when slow cooked but the button mushrooms did not. The tempeh ground up just thickens it up a bit while being healthy, its a filler. What shrooms ya recommend?
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Feb 29, 2016 01:45
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THE MACHO MAN posted:hahahaha. Tasty yes. Dad sent me a bottle of "poo poo the Bed" hot sauce and put half the bottle in there. Good flavor heat as well. Upsidads fucked around with this message at 10:05 on Mar 14, 2016 |
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Mar 14, 2016 10:03
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Dehydrated beans, how do I not gently caress this up? Can I soak it with flavorings or will the overnight soak demand water and just gently caress up, "not pure water"? I was thinking vegetable broth and or spices nothing acidic.
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May 19, 2016 02:36
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The soaking them forever thing, seems to be old hat. So I did a quick wash/boil and added them to a slow cooker for 9 hours on low with spices and a few dryed chilis. Then pureeing half the beans, and adding the norm stuff after that. I'll report how it goes.
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May 19, 2016 09:56
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OK so the don't soak the beans just rinse/boil/rinse slowcook with veg broth or I suppose meat broth is magic. Its got a good bean flavor and the juice is delish. I slow cooked them with diced sweet onions, dehydrated chilis and spices. Then for the end salsa and soy chorizo. A+
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May 20, 2016 01:53
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It's fear
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May 20, 2016 19:39
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Enourmo posted:I'd like to see someone work mushrroms into a chili and have it work. Did button mushrooms and it tasted good.
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Jun 22, 2016 18:52
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Buy dehydrated beans dont overnight soak em, jus boil em drain em blend half an toss them in after you slow cook the rest. That is if you're using an acidic base since beans dont cook well in that.
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Aug 26, 2016 07:43
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Do tell. Bake em?
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Aug 27, 2016 02:20
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Elblanco posted:I'll give that a shot, my oven isn;t too bad, just runs on gas. Though I'd rather use it for a few hours than have to buy a dehydrator. Wouldn;t use that thing for anything else. Dog treats! Not the peppers, but like sweet potato slices all thick like.
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Nov 7, 2016 06:28
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Green chilies salsa as my base for veg chili was a mistake, it's so loving good with chips but can't carry that weight
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Jan 30, 2017 07:27
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Meatless chili also loving good somehow great fridge cold next day
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Jan 30, 2017 07:28
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1/3 cashews 1/3rd dehydrated beans:black,garbanzo, whatever 1/6th cheap rear end sala (i try just about all kinds) 1/6th fake meats(tempeh, tofu, fake ground beef Add habanero powder:to taste Add some other chili powder seasonings 1 baby can of that Adobo sauce 1 soy chorizo (or not) Start with slow cooking overnight dehydrated beans on low, add a few inches of water over them. Caution adding too little water is bad adding too much is kinda impossible. You can add the cashews too, why not now? Go to bed Next morning add garbanzo beans from a can because I think I dreamt that dehydrated garbanzo beans are real. Stir it up. Add seasonings cover whole mess with fake meats an cover entire thing like it's a lasagna with like 1 cm of salsa (your fav cheap salsa, don't use sala you hate but keep it simple) Did you remember to pick up that soy chorizo from trader joes? toss that in now. Add that baby can of chipotle with adobo sauce on top and don't stir it in Make sure there is enough water in that it's like a cm from the top. Put it on for like another ten hours on low and open a window your house smells like chili take a nap with a window open. After a few naps stir up the chili around the chipotle adobo on top and open some more windows your eyes are starting to burn (sometimes I use some ground up ghost peppers now) Take a cocktail fork and fish the chipotle on top out of the chili because jesus christ eating those make my friends gently caress up a toilet like a litter box. Leave as much of the sauce in as possible though that's good stuff. 20 hours later you should notice the whole pot is turning a few shades darker and the cashews are soft. Take a half a cup of dark roast coffee and toss it in add like a few tablespoons of agave to taste and you are done! Its pretty dang good hot, its amazing the next day cold, right out of the refrigerator I call it Insufferable Vegetarian Chili, It might be vegan I don't know I'm not a doctor EDIT SPELLING Upsidads fucked around with this message at 06:09 on May 23, 2017 |
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May 23, 2017 00:16
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coyo7e posted:Yeah you can buy dried chickpeas, check in the bulk section of your local market. Gonna look for them. Aldis failed again!
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May 23, 2017 06:10
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Suspect Bucket posted:In not-meat chat, has anyone tried that grilled watermelon thing the internet's been on about? wha?
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May 24, 2017 01:02
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Elizabethan Error posted:congrats, you've created Salsa Fake-Chicken. Its got Chili Beans my Polish grandma called it Chili and its Chili
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May 25, 2017 02:09
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Dehydrated beans with a few inches of water over the bean line with cashews for 75 mins in a pressure cooker on manual will result in perfect beans and buttery magic cashews. After that I add soy chorizo + adobo sauce and my seasoning + a bunch of salsa and any Textured Vegetable Protein mix it up good and turn the pressure cooker back onto a chili setting for 45 minutes. End result is pretty loving tasty. My seasoning is Ghost, habanero,and cayenne pepper powdered up. My shits sound likes pop rocks
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Sep 21, 2017 05:02
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I felt a cool breeze last night. Time to start cooking chili again
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Aug 10, 2018 05:40
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Whats king bean for chili, for me its black and some chickpeas
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Oct 19, 2018 04:27
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5436 posted:A lotta recipes in here, any people generally have made and liked? I know this is blasphemous but I like beans in the chili! I grew up with meatless, almost all bean chili and I'll die on this hill! I toss in tempeh(sometimes), Textured Vegetable Protein, Soy Chorizo, adobo, and spices and a whole lot of beans
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Oct 22, 2018 06:47
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Both
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Oct 4, 2019 05:26
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Spicey pickle slices, in my chili?...
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Oct 13, 2019 22:00
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Is chili a sandwich?
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Oct 22, 2019 18:29
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The Glumslinger posted:I did that a few weeks ago and I spent the entire time eating it thinking it would be have been way better with beef in it you goofed then
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Nov 4, 2019 03:54
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This pancake batter isnt noticable at all!
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Nov 20, 2019 03:47
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Nothing red must go in
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Nov 21, 2019 05:01
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Bubble Yum to taste...
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Dec 2, 2019 21:53
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Even with my fake meats i want that poo poo gets ground up sos to gets outta the ways. If I cant drink my chilli in a hurry I failed.
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Jan 4, 2020 18:44
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something magic about my veggie chili days later eaten from the fridge cold as this delish, spicy dirt, all beany
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Jan 5, 2020 04:49
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I live in Florida now, how can I add a taste of my home state to my vegan chili, don't say Meth it's a gimme
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Jan 11, 2020 05:31
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Suspect Bucket posted:Datil peppers and sprinkle on gator meat to dress the top. Vegan Gator meats gonna cost some big bucks! didnt know about the peppers being from St.Augustine ill try it
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Jan 12, 2020 01:35
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This lovely earth is giving me a ton of time to make tons of chili to store up
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Apr 6, 2020 02:27
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dried garbanzos, half as much dried black beans, wash em good, toss em in a instapot fill with water about 2 centimeters above the bean line add a tablespoon of olive oil, add one of those vegetable stock cubes pressure cook on high for about an hour while thats going get some diced yellow onion and jalapeno slices and fry em up good in a pan when the pots done toss in the onion and jalapenos, add 6-8 oz of whatever salsa you like, if you like it thick add some textured vegetable protein, if your blessed with a Trader Joes add 1 of their Soy Chorizo to it Add spices now, cayenne to taste same with adobo Stir well pressure cook for like 5 minutes on high Eat it hot, or be super cool a day later it taste pretty great cold outta the fridge
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Jun 19, 2020 05:35
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Dave's scorpion pepper sauce is delicious and hot gonna figure out how much for my next batch
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Apr 9, 2021 02:29
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I made some bomb rear end vegan chili with ghost pepper flakes, pressure cooked dehydrated beans w cashew bits and soy chorizo, then added spices, slow cooked it with simple salsa poured over it and chopped peppers. It's drat tasty
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Oct 15, 2021 05:17
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Pressure cook dry beans in an hour
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Nov 29, 2021 04:54
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Florida sucks so where can I get actually good like pepper flakes and ground pepper online?
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Jan 14, 2022 03:07
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| # ¿ Apr 28, 2024 13:41 |
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What's "chili powder"? I like at least ancho and some ghost in mine lately
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Mar 5, 2022 04:15
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