vegetarian chili

I had never made vegetarian chili before last night. What a surprise.
As it turns out, the think I always liked so much about chili was NOT
the hamburger, but the beans and seasoning apparently, cause I just
loved the chili. Actually, I'm enjoying it again (burp) Old joke-
sorry. Anyway, I used some beans that I picked up at Walmart that say
they are 63% fiber and contain 60 cal per 1/4 cup. They are just
called small red beans, but they look like kidney beans to me. Anyway,
they sure made a nice chili. I added a couple of tomatoes, chili
powder, garlic salt, hot Madras curry, pepper, a couple of carrots and
had a delicious, huge meal for roughly 300 calories. I doubt there is
really 63% fiber in the beans cause that would make them higher than
even lentils, and the calories is probably about 70 or so per quarter
cup. Still, they are cheap and good, so I think I'll make some more
after my esophagus recovers. dkw

" wrote:

... they look like kidney beans to me. Anyway,
they sure made a nice chili. I added a couple of tomatoes, chili
powder, garlic salt, hot Madras curry, pepper, a couple of carrots and
had a delicious, huge meal for roughly 300 calories. I doubt there is
really 63% fiber in the beans cause that would make them higher than
even lentils, and the calories is probably about 70 or so per quarter
cup. Still, they are cheap and good, so I think I'll make some more
after my esophagus recovers. dkw

The last time I made a veg chili I included some shreded
zucchini. Worked great. I also spiced it a lot differently
than you did - I added several types of dried powdered
chilis chosen to target a specific hotness.

Lately I make low carb chili instead. Very different in
ingredients but quite similar in flavor. Amazing how that
works. Chili's versitile stuff if both of us can make some that
is our style.

On Mar 6, 1:05*pm, Doug Freyburger wrote:
" wrote:

... they look like kidney beans to me. Anyway,
they sure made a nice chili. I added a couple of tomatoes, chili
powder, garlic salt, hot Madras curry, pepper, a couple of carrots and
had a delicious, huge meal for roughly 300 calories. I doubt there is
really 63% fiber in the beans cause that would make them higher than
even lentils, and the calories is probably about 70 or so per quarter
cup. Still, they are cheap and good, so I think I'll make some more
after my esophagus recovers. dkw

The last time I made a veg chili I included some shreded
zucchini. *Worked great. *I also spiced it a lot differently
than you did - I added several types of dried powdered
chilis chosen to target a specific hotness.

Lately I make low carb chili instead. *Very different in
ingredients but quite similar in flavor. *Amazing how that
works. *Chili's versitile stuff if both of us can make some that
is our style.

It is kind of like the hot dog phenomenon, where the taste is more
related to the spices, and it doesn't seem to matter so much if its
made from turkey, pork, or beef and perhaps even those vegetarian
things which I have never tried, since I don't miss meat, so don't
really care to try something that mimicks it. Those cracker pies that
taste like apple pie because of the same spices is another example. I
for one cannot tell pumpkin pie from sweet potato pie either. A
friend of mine served goat once. Nobody even knew it was goat until he
told us. Turns out if you grind meat and cook it in a patty, the brain
just seems to think hamburger, esp. since hamburger can be made from a
variety of different cow parts with additivies as well. Oh no, I'm
thinking of the "pork" barbeque in Fried Green Tomatoes. Dang. dkw