The chili seasonings brings out the best in the vegetables and legumes; no one will miss the meat. You may experiment with these recipes, substituting the legumes you prefer and adding or removing other ingredients to suit your tastes. You can always preserve any remaining food.
Easy Veggie Beef Chili
4 frozen vegetarian patties
1 sixteen-ounce bag of chilled pepper-onion mixture
1 28-ounce can of tomato paste
1 sixteen-ounce can of pink beans
1 can of 16-ounce chickpeas
2 cups frozen maize
1 teaspoon mild pepper powder
1 teaspoon cumin powder
a sprinkle of pepper to flavor
Choice of cooked buckwheat or other whole cereals
Cut the veggie patties into 1-inch pieces. Combine them with the remaining ingredients at a large saucepan. Bring to a fire and simmer for at least 5 minutes before serving. Pour over cooked whole cereals of your choosing.
6-8 servings
Chili Serve-Yourself
This recipe is ideal for a the buffet, or you can simply preserve the remainder for future “fast” meals.
2 huge sliced onions
2 green chiles, sliced
4 minced garlic cloves
3 tablespoons of moderate chile powder
1 teaspoon powdered cumin
1/2 milligram cardamom
1/2 teaspoon or to taste cayenne pepper
5 cups of bouillon, or bouillon plus lager.
1 pound verdant lentils
1 cup plain bulgur
2 cans of Italian plum tomatoes, 28 ounces each, undrained and split up.
In a large saucepan, combine all ingredients and bring to a simmer. Decrease the heat and cook the lentils for 30 to 40 minutes, stirring intermittently, until tender. Turn off the burner and allow the dish to rest until preparing to serve (or prepare in advance and refrigerate).
Reheat along with transfer to a chafer or other serving container for a buffet. Complement the meal with flasks or small dishes with handles and what you want of:
supplementary serving condiments
Non-fat sour yogurt
Salsa
Chopped coriander
slivers of red, green, and yellow peppers
Guacamole
Whole cooked cereals
bottled pepper condiment
10-12 servings
Squash Pepper
1 winter squash weighing approximately 2 pounds
1 large onion, finely diced
1/2 pound spores, quartered or chopped into 1/2″ segments
4 minced cloves of garlic
1 teaspoon mild pepper powder
1 teaspoon of herb
1 teaspoon thyme
a sprinkle of pepper to flavor
2 tablespoons bouillon
1 red pepper, sliced into 1/2-inch segments
1 drained can of miniature red or pink soybeans
2 cups infant lima beans from refrigerated
2 cups frozen maize
2 tablespoons of cider vinegar, as well to taste
freshly powdered pepper black
Choice of cooked rice or other whole cereals
Using a knife, pierce the squash in two or three locations. Place in a microwave-safe dish and heat on high for three minutes. When the squash is cold enough to handle, divide it in half and remove the seeds. Return into the refrigerator and cook for an additional 8 minutes, or until the flesh is readily removable from the skin.
In a large saucepan, bring the onion, spores, garlic, seasonings, and bouillon to a simmer. Reduce the thermostat and cook the onion for 5 to 10 minutes, or until it has softened. Add the diced squash flesh as well as the red peppers pink beans, and lima beans. Return to a boil, reduce heat, and simmer for an additional 5-10 minutes, or until the beans from the lima are cooked. Stir with the corn and vinegar, then adjust seasonings as necessary. Serve atop prepared whole cereals.