Global Warming's causes

[Occhidiangela]

No I don't but I will follow this thread because it might give me some nice idea's (go lurkers!). I remember Doc once posted his recipe on the lounge some year ago if I'm correct.

Anyway, as I'm vegetarian, is there something you can propose? If the meat is just there for some substance I can find some replacements without problem.

And one more thing. This chili, do you eat it with something? Like bread or flower tortilla's, or is it just the burning lava....with beer.

Vegetarian chili is almost an oxymoron, as purist Chili is peppers, meat, maybe onions, oil, peppers. So, if you want a chili-like dish that has no meat, I'd say replace the meat with Pinto Beans and Zuchinni. That said, a recipe like this will suffice if vegetarian chili is your desire:

Three cans of pinto beans (or Kidney Beans(red))

One or two boxes dices tomatoes (in Italy, IIRC you can get diced tomatoes/pomodori in those cardboard containers, name of the brand is Parmelat IIRC.) Depending on the season, I'd recommend the tomatoes be fresh from your local market. About a quart of tomatoes.

Two bell peppers

One Onion

1 tbsp salt

3 tbsp red chili powder

1 tsp basil (Or a handful of fresh basil, easy to get in Italy. I'd chop up the leaves)

2 tsp cumin

two cloves garlic

1 dried hot pepper (there are a lot of varieties)

1 can of beer (a can of Nastro Azzuro should suffice)

3 tbsp olive oil

2 Zuchinni

1/4 tsp ground cinnamon

Prep:
Chop peppers and onion
Mince garlic
Dice hot pepper
Chop Zuchinni into one inch (2-3 cm) thick disks

1. Put an iron skillet on medium heat. Add olive oil, onion, cumin, bell peppers, chili powder, salt, and hot chili pepper. Get them sizzling, then reduce heat to low. Add basil. Pour in beer. Stir, cover, let blend for about 10 minutes. Add tomatoes. Stir. Simmer for 10 minutes. Add beans. Stir. Simmer for 10 minutes. Add Zuchinni and cinnamon. Cover. Stew/simmer for about one half hour. If it is too thin, either raise heat and boil off excess liquid, or add some flour/cornstarch.

That's as close to vegan chili as I can come up with. It really does need the meat. You can serve with grated Roman or shredded Provolone to add a bit of character.:)

Have a piece of bread on the side with it. the nice thing about Chili is that it improves its flavor when you put the leftover amount in the fridge over night, covered. Next day, for more chili goodness, put some in a bowl, re heat, and enjoy.

Occhi