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Message
Vegan Chili-unsatisfying
Posted on 1/22/16 at 9:21 am
Posted on 1/22/16 at 9:21 am
I have been making vegan chili and have concluded it just doesn't cut it. It's just too bland, no matter how I spice it up.
13
Posted on 1/22/16 at 9:23 am to Tigertown in ATL
quote:
Vegan Chili-unsatisfying
Sounds terrible. Thanks for undertaking this important research so we don't have to.
Posted on 1/22/16 at 9:26 am to Tigertown in ATL
quote:
Vegan Everything-unsatisfying
Fixed
Posted on 1/22/16 at 9:28 am to Tigertown in ATL
quote:
Vegan
quote:
unsatisfying
color me shocked
Posted on 1/22/16 at 9:29 am to Tigertown in ATL
Posted on 1/22/16 at 9:35 am to Tigertown in ATL
quote:
I have been making vegan chili
Frankly I'm just a little surprised it took multiple attempts to come to this conclusion
Posted on 1/22/16 at 9:36 am to Tigertown in ATL
Are you making it with a faux meat crumble or doing something like a three bean chili? I've made the bean version and the vegetarian I made it for really seemed to enjoy it. I thought it was very tasty, too.
Posted on 1/22/16 at 9:46 am to Tigertown in ATL
quote:
I have been making vegan chili and have concluded it just doesn't cut it. It's just too bland, no matter how I spice it up.
Mountain Sub brew pub in Boulder Colorado makes a vegan chili that is great (and super cheap).
I emailed them for the recipe and they sent it back to me, but it was for a 5 gallon batch. I never felt like doing the math down to a reasonable size so I've never made it.
Posted on 1/22/16 at 9:52 am to Tigertown in ATL
Use Emeril's recipe. It's pretty freaking good.
LINK
Obviously, you won't be able to use the yogurt/sour cream garnish.
I've takent his to pot lucks before and had people say it was the best food there (which might not be saying much).
LINK
Obviously, you won't be able to use the yogurt/sour cream garnish.
I've takent his to pot lucks before and had people say it was the best food there (which might not be saying much).
Posted on 1/22/16 at 9:54 am to hogfly
I've used black beans, kidney beans, pinto beans and corn (as well as the usual trinity) and appropriate peppers and chili seasonings. It was very satisfying.
Posted on 1/22/16 at 9:56 am to LSUGrad00
LSUGrad00 ... if you share that recipe, we'll be glad to do the math.
Well, I would anyway.
Rat would likely turn it into a chili calculator spread sheet.
Well, I would anyway.
Rat would likely turn it into a chili calculator spread sheet.
Posted on 1/22/16 at 10:04 am to Darla Hood
quote:
Thanks for undertaking this important research so we don't have to.
I aim to provide a service.
quote:
color me shocked
quote:
Frankly I'm just a little surprised it took multiple attempts to come to this conclusion
I was a bit slow on the uptake to be sure.
quote:
I've made the bean version and the vegetarian I made it for really seemed to enjoy it.
I made the bean version. The vegan I made it for really liked it. But then again, she's a vegan.
Posted on 1/22/16 at 10:09 am to Tigertown in ATL
Well, I had a small serving and enjoyed it, but then I wasn't committed to eating more than that.
Posted on 1/22/16 at 10:16 am to Tigertown in ATL
Make this one. You're welcome.
Posted on 1/22/16 at 10:27 am to LSUTigersVCURams
quote:
Make this one. You're welcome.
That's what I recommended as well.
Posted on 1/22/16 at 10:50 am to Tigertown in ATL
Posted on 1/22/16 at 12:18 pm to TigerGrl73
I found this one to be thick and hearty like a traditional chili.
Quinoa chili
I did some alterations. I used jaunitas mexican hominy instead of corn. I used red beans instead of kidney beans (wife hates kidneys), also adding some extra portions of beans. I added some extra green chilis and I was a little more generous with the spices. I did NOT use cilantro, lime or avocado that the recipe calls for as a garnish. The wife added sour cream to her portions. It was a hit and she ate more of this than traditional chili.
Quinoa chili
I did some alterations. I used jaunitas mexican hominy instead of corn. I used red beans instead of kidney beans (wife hates kidneys), also adding some extra portions of beans. I added some extra green chilis and I was a little more generous with the spices. I did NOT use cilantro, lime or avocado that the recipe calls for as a garnish. The wife added sour cream to her portions. It was a hit and she ate more of this than traditional chili.
This post was edited on 1/22/16 at 12:20 pm
Posted on 1/22/16 at 1:24 pm to autodd03
quote:
Quinoa chili
Just stop
Posted on 1/22/16 at 1:37 pm to unclebuck504
quote:
LSUGrad00 ... if you share that recipe, we'll be glad to do the math.
Well, I would anyway.
no problem...
quote:
Black Bean Chili, yield 22 qts
Prep 1:
4 red onions, chopped ½ inch
1 ½ cup garlic, minced
½ cup jalapenos, minced
Pitcher of Stout
Prep 2:
¼ cup chili powder
¾ cup cumin
¼ cup sugar
1 Tbs. Each: Coleman’s Dry Mustard, Coriander, Cayenne Pepper & Black Pepper
3 tbsp kosher salt
½ cup cocoa powder
2 tbsp lemon juice
3 cans Machacado Tomatoes
Prep 3:
2 cups carrot shreds
2 red bell peppers, ½” dice
2 green bell peppers, ½” dice
5 cups frozen corn
8 L cooked black beans
In a large stock pot add ¼ cup canola oil. Sautee prep 1 until onions are translucent. Deglaze pot with a pitcher of stout and cook off until alcohol smell disappears.
Add prep 2 and stir well. Add 3 cans of Machacado Tomatoes and let simmer for 45 minutes.
Add prep 3 and simmer for another 15 minutes.
Pour chili into 22qt cambro and add 8L of cook beans.
STIR WELL.
Posted on 1/22/16 at 2:43 pm to Tigertown in ATL
quote:
I have been making vegan chili and have concluded it just doesn't cut it. It's just too bland, no matter how I spice it up.
I make a mean vegi chili. I use broccoli and cauliflower as the meat sub. I know it sounds weird but its really good. Also use pinto and black beans.
This post was edited on 1/22/16 at 2:44 pm
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