My Vegetarian Recipe of the Day

You can never have too many chili recipes to choose from when getting ready for the Super Bowl. And if you’re tired of plain old vegetarian chili recipes and feeling a bit adventurous, this one may be right up your alley. If you don’t want to use the espresso, you can substitute cocoa powder. This will give it more of a mole flavor. This is a pretty spicy recipe, so you may want to taste as you go along to find the right spice proportion for your tastes. I suppose you could serve this over chili dogs, but I think it’s probably better served alone. This recipe came from the January 2003 issue of Bon Appetit magazine.

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings (choose as many as you like): sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Here is a yummy recipe for home made vegetarian chili. The only thing I would do differently is double up on the chili powder and the cayenne pepper, because my husband likes his chili VERY spicy.

Anyway, check out the video to learn how to cook it:

Ingredients:

• 2 oz. mushrooms cut up small


• 1/2 small onion chopped fine


• 1 dessertspoonful of fine wheatmeal


• pepper and salt


• 1/2 oz. of butter


• a little milk

Steps To Make Vegie Mushroom Soup

1. Stew the mushrooms and onions together in the butter until well cooked.


2. Add 1/2 pint of water, and cook the vegetables for 10 minutes.


3. Add seasoning, and the meal smoothed in a little milk.


4. Let the soup thicken and boil.

Serve with pieces of toast or crackers.

Soup is a great food choice in the winter (or whenever it’s cold). Here is a good recipe for vegetarian semolina soup. Let me know what you think…

Ingredients:

• 1/2 gill of milk


• 1/2 cup water


• 1/2 oz. semolina


• a very small piece of mace


• 1/4 oz. butter


• 1/2 oz. grated cheese


• pepper and salt to taste.

Steps To Make Vegetarian Semolina Soup

1. Bring the milk and water to the boil with the mace


2. Thicken with the semolina


3. Cook gently for 10 minutes


4. Then remove the mace, and add cheese, butter, and seasoning.