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90 Comments
Susanna
February 23, 2018
I realize this thread is so old that probably no one will see this, but I’ve been experimenting with various vegetarian chilis all season, using quinoa, hominy, tofu, and all manner of chiles and spices. My best tip, though not strictly vegetarian, is to add anchovies (or even fish sauce) to the base, just after sautéing the onions, garlic, and peppers. It really adds umami and somehow enhances the body of the finished chili.
dman
June 30, 2015
It may be good but it will never be chili until you lose the beans and add meat to it.
Connie T.
February 1, 2015
I have been making my version of veggie chili for 25 years. I call it South Point Chili, since it was inspired by my geographical location and lifestyle on the south point of Madawaska Lake in Maine. It's one of those dishes that you can add whatever. I like red kidney and black beans in mine plus mushrooms. I like to add frozen whole kernel corn as it adds a sweetness, and I toast the spices in the oil before stirring them into the onions and friends to deepen the umami. My recipe is available on my blog, A Cook's Journal Blog. Here's the link: https://acooksjournalblog.wordpress.com/2014/07/25/full-of-beans-plus-bonus-recipes/. Whoops! Did I say recipe? My bad!
kim P.
March 9, 2015
This looks delicious! You know, I wasn't planning to make chili tonight, but now your recipe is on the menu. Thanks!
Hannah S.
November 14, 2014
this is exactly what I was looking for, I wanted tips not an actual recipe, i never have all of what any one recipe calls for.
kim P.
March 9, 2015
I know how you feel. I used to own a restaurant, way back when, and I feel like I've never stopped looking at my fridge, taking a mental stock of what's there, and saying to myself, "What's today's special?"
beejay45
October 30, 2014
I'm totally a fan of the no-recipe recipe. I seldom use one unless it's the first time I've cooked something. I love your tip about freezing the tofu, and I'm going to try that soon.
Am I the only one who likes to use pan "fried" peanuts to garnish things like vegetarian/vegan chili, curry and so on? Lots of protein there, and the flavor goes with almost anything. Love the crunch, too. Thanks!
Am I the only one who likes to use pan "fried" peanuts to garnish things like vegetarian/vegan chili, curry and so on? Lots of protein there, and the flavor goes with almost anything. Love the crunch, too. Thanks!
kim P.
March 9, 2015
I've never tried it, but I sure will now! I love all these ideas I'm getting just by following a link to this now kind of old post. Do you just fry them until they're browned a bit? In what type of oil?
beejay45
February 24, 2018
Answer better late than never...I usually just use a dry pan and keep the nuts moving so they don't burn. I learned to do this oh so many years ago when I first made Kung Pao something or other, starting with raw peanuts, but it's tastes good in a lot of things. Sometime I chop the nuts and others I use the whole nuts. You don't really need oil with an oily nut like a peanut, right? ;)
loubaby
August 30, 2014
I am all for throwing things together from what I have at home when time is short, but when I want something really good that brings rave reviews, I follow a recipe...Cook's Illustrated has a fabulous Vegetarian Chili--using dried chili peppers, bulgur and beans for texture, soy sauce, ground walnuts and dried shitake mushrooms for unami flavor---and that chili brings rave reviews.
Samantha
January 28, 2014
Thanks for this! All I could find online was exact(ish) recipes, when I prefer to toss what I already have on hand in.
Also, am I the only one who uses tomato paste? My mom taught me how to make chili using tomato paste. I'm wondering what other people's thoughts on it are?
Also, am I the only one who uses tomato paste? My mom taught me how to make chili using tomato paste. I'm wondering what other people's thoughts on it are?
kim P.
March 12, 2014
I used to buy a super-concentrated tomato paste when we lived in Europe, and it was perfect for soups. I do think tomato paste gives soup a richer flavor, though, since it's already cooked quite a while before it's canned. Since I like a salsa sort of feel to my chili, I prefer the fresh, bright taste of the diced tomatoes. But hey, if your mom did it, it must be terrific!
Beth
November 6, 2013
Never cook kidney beans from dried in a slow cooker! They contain a high level of natural toxins that will increase five-fold if cooked at a low temp. Always boil them for at least 10. min. to remove the toxins. Published bean recipes need to be more responsible and make this clear!
kim P.
November 20, 2013
Hi Beth, and thanks for the important info! I've never cooked kidney beans in a slow cooker. I'm glad to know how to do it safely, should I decide to give it a go! Cheers.
Ginger
January 6, 2014
Hi Beth, WOW! I never knew that. Great information. This is why I love to read the comments people leave with recipes. Thanks. I am passing this on.
Kathryn D.
October 26, 2013
Hi Kim and all;
I LOVED these guidelines. One suggestion: I used 1 1/2 onions and 4 peppers (poblano and cubano) and 1 little serrano to start. I threw in some snowcaps i had prepared last week, plus a roasted acorn squash and a ton of garlic, plus a small egglant, sauteed and diced. By the time I was ready to add my seitan chorizo and corn, i had a pot FULL! This would serve, say, 10 people. I'm hangin' just with my boyfriend so some QUANTITY guidelines would be awesome. It's my first purely vegetarian chili and i am really happy with how it turned out. I had some cracked barley lying around so sprinkled some in to add thickness. Just sayin'. Thanks so much,
Kathryn
I LOVED these guidelines. One suggestion: I used 1 1/2 onions and 4 peppers (poblano and cubano) and 1 little serrano to start. I threw in some snowcaps i had prepared last week, plus a roasted acorn squash and a ton of garlic, plus a small egglant, sauteed and diced. By the time I was ready to add my seitan chorizo and corn, i had a pot FULL! This would serve, say, 10 people. I'm hangin' just with my boyfriend so some QUANTITY guidelines would be awesome. It's my first purely vegetarian chili and i am really happy with how it turned out. I had some cracked barley lying around so sprinkled some in to add thickness. Just sayin'. Thanks so much,
Kathryn
kim P.
November 5, 2013
That sounds amazing—I love the ingredients you chose! And one of the best things about soups/chilis/stews is that they freeze beautifully.
Ginger
January 6, 2014
Hi Kathryn, I just posted above about how I love to read comments after a recipe is posted. This is the other reason. I love to see the different tips that are posted and ingredients that people like to use to change up the recipes. Love it.
Ginger
January 6, 2014
Hi Kathryn, I just posted above about how I love to read comments after a recipe is posted. This is the other reason. I love to see the different tips that are posted and ingredients that people like to use to change up the recipes. Love it.
Samantha
January 28, 2014
I also made a ton! I realized as soon as I started cooking that I needed to invite friends ASAP. Even with friends, my boyfriend and I also will have a ton of (delicious) leftovers.
thebreukelenlife
October 16, 2013
This is a great article! I made a fantastic vegan chili this weekend with homemade veggie stock and using some of the cooking liquid from the beans. Also rehydrated a few dried chilies with hot water and tequila and also threw that into the pot. It was fantastic! I also added one tbsp of tomato paste to thicken it up. I would recommend cooking for much longer than 1 hour....I kept mine going for almost 3 before I had a nice stew.
kim P.
October 16, 2013
Thanks! And you're so right, a longer simmer will only make it better. I think it improves with each re-heat, too.
Stephanie
October 15, 2013
I love a recipe that isn't! This is about what I make. I use dried beans whenever I can (remember different beans cook at different times, so don't cook them all together--that was a pain!), and like to use some of the bean broth in my chili. I agree with posters who add a little dark chocolate. I almost always add some tiny diced carrot for the change in texture, and love adding sweet potato or pumpkin if I have it. A handful or 2 of Trader Joe's frozen roasted corn is also a really nice addition at the end.
SeeSee
October 15, 2013
I loved this article. It reminded me about the value of adding the spices to the veggies. I got really good results using Rancho Gordo beans. It's worth remembering how easy it is to cook beans-no presoak necessary. I started them stovetop and transferred them to 225 degree oven to cook while taking my grandson to the zoo. Came home and finished making chili with tofu. Made the cornbread with avocado too. A perfect post football/zoo meal.
Alan D.
October 14, 2013
check out my recipe for vegetarian chili; it has a lot in common with yours and with some of the suggestions in terms of seasonings, but uses Texture Vegetable Protein (TVP). I know that not everyone is a fan of fake meat, but it really works here in terms of texture and flavor, far better than just beans or tofu. After all, how good is most ground beef anyway? http://alandivack.blogspot.com/2009/12/fake-meat-recipe-for-vegetarian-chili.html
kim P.
October 14, 2013
The Ceylon cinnamon/chipotle/paprika combination sounds lovely. Just thinking about how those spices smell together makes me want to get up and cook!
I haven't cooked with TVP in years and years, but I remember it being really tasty. I'm sure it's great in chili. I've happily made this recipe with chicken, and I can even imagine that some good hot sausage would be a terrific, if a bit inauthentic, addition.
I haven't cooked with TVP in years and years, but I remember it being really tasty. I'm sure it's great in chili. I've happily made this recipe with chicken, and I can even imagine that some good hot sausage would be a terrific, if a bit inauthentic, addition.
Velauria
October 13, 2013
I love using chipotle peppers in adobo and a square or 2 of Lindt 99% cocoa dark chocolate. There is something about the way the bitterness of the chocolate plays off the smoky heat of the chipotles that I can't get enough of, add in a lot of sweet ingredients like carrot, orange or red bell pepper and corn and you have veggie chili perfection in my books. I can see how pumpkin would be good, I might have to try that!
kim P.
October 14, 2013
Thanks to all these terrific comments, I have so many new, good ideas for chili!
I used 99% Lindt for all my baking while we were living in Europe, and I used the 95% as my regular, everyday eating chocolate. I've found 90% and 99% at Target, of all places, but I haven't found the 95% anywhere. Do you know of a source?
I used 99% Lindt for all my baking while we were living in Europe, and I used the 95% as my regular, everyday eating chocolate. I've found 90% and 99% at Target, of all places, but I haven't found the 95% anywhere. Do you know of a source?
Velauria
October 14, 2013
Hmm I actually didn't know they had a 95%, I have only ever seen 99, 90, 85 and so on down to 50%. I don't see 95% on their website (http://www.lindt.ca/swf/eng/products/bars/excellence/) either. Maybe they discontinued it. Keep in mind I can only see their Canadian site though. It auto-directs me there because I live in Nova Scotia. Maybe have a look at the US site (assuming that's where you are) and see what it has to say. Nothing sadder than a girl who can't find her favourite chocolate :( For snacking I like the 70% cocoa or the Ecuador bar which is all Ecuadorian chocolate and 75% cocoa. It has a subtle sweet floral quality that I have never tasted before, very unique and delicious. Best of luck on your chocolate quest!
Linda
October 12, 2013
if you are adding chocolate you might try this if you are a person concerned about caffeine Wondercocoa Fat Free from Wonderslim Untitled Document Powder for baking & drinking. Made of 100% roasted cocoa beans. For the health conscious chocolate lover. A cholesterol free food. No preservatives, artificial coloring or flavoring, fat free and 99.7% caffeine free. Fat extracted by mechanical pressing. - See more at: WONDERCOCOA http://www.thebetterhealthstore.com/itemdetail.asp?sku=3115630002#sthash.P46ZAvPr.dpuf
HokeyHeather
October 12, 2013
Thank you for sharing. I agree with the premise that as long as you start with some basics, use quality ingredients, sprinkle with a sense of adventure, and love, all recipes come out great! I have never thought of adding pumpkin, but tis the season, and I will try.
Erica P.
October 8, 2013
Use high-quality dried beans. It takes a little planning (just soaking overnight!), but the end result is so much better. You can cook the beans first with whole spices – it will ultimately add a ton of flavor into the chili. Also, get creative with toppings. Instead of sour cream, try crème fraîche or even ricotta.
kim P.
October 8, 2013
Dried beans are lovely in this for sure!
I recently made a batch of black beans in our slow cooker. I just threw the beans in with stock, tomato paste, a dried chipotle and some diced veg. It was crazy easy and the beans were the perfect texture.
I recently made a batch of black beans in our slow cooker. I just threw the beans in with stock, tomato paste, a dried chipotle and some diced veg. It was crazy easy and the beans were the perfect texture.
LittleLadyCook
October 8, 2013
This is nice and simple, I like to add a touch of bitterness and sweetness to my chili, either raw cane sugar to kill the acidity of the tomatoes, and/or dark chocolate to add a bolder rounder flavor.
I don't usually add tofu to mine since for protein we got them beans already ;) I do add quinoa sometimes like on this one: http://www.cocinerita.com/chili1/
I don't usually add tofu to mine since for protein we got them beans already ;) I do add quinoa sometimes like on this one: http://www.cocinerita.com/chili1/
kim P.
October 8, 2013
I like the addition of a healthy grain! It looks delicious. And yeah, my takeaway from this terrific comment thread is that cocoa needs to be the star of my next batch of chili for sure.
LittleLadyCook
October 8, 2013
I forgot to mention on the frozen tofu-squeezing technique, I need to try that soon.. Buffalo Tofu Bites and I'd love a chewier texture so that should work! (husband is veg :)
John S.
October 8, 2013
Nice recipe, Kim. I usually just wing it when I make my chili, but the guidelines here will make future forays into the land of chile easier. It really is the 'house band' of dishes, one that those guest star ingredients can jam with all night. My favorite chili I've made featured cannellini beans, coarsely ground lamb and cocoa powder with the chili powder and other spices...
Count M.
October 8, 2013
I make my chili pretty much exactly like this, except I use TVP. It's cheap at the ethnic markets, and it adds great texture. Sometimes at the end I like to add frozen corn, as well.
Trees
October 8, 2013
TVP is the best! Even my meat-eating dad loves the vegan chili I make thanks to the soy protein addition.
Jackie
October 7, 2013
I love recipes with proportional guidelines - I am a "hmmm, what can I make with what I've got around here" kind of cook. And Kim, any recipe you've come up with needs to be bookmarked, FOR SURE : )
IrishJenn
October 7, 2013
These "without a recipe" posts are made for me because I am a slave to recipes and I need to be more comfortable improvising in the kitchen. You can bet a version of this will be on the stove when my husband gets home this weekend. He'll love it!
Dayeseye
October 7, 2013
This has to be one of the best bowls of chili I have ever had. Ever since I had it at your place, Kim I have made it over and over! Even my husband who is a die-hard meat and potatoes guy really enjoys it...especially because the texture of the tofu is smashing! He likes if I add a little cinnamon in for that Cincinnati-esque chili flavor.
Thanks for sharing your non-recipe! I didn't remember the chick-peas, but will certainly adding them next time...FAVORITE bean-y food out there.
Thanks for sharing your non-recipe! I didn't remember the chick-peas, but will certainly adding them next time...FAVORITE bean-y food out there.
Souplady
October 7, 2013
Super "not recipe"! Chipotle in adobo sauce sounds like the perfect smoky add-in.
Ava H.
October 7, 2013
This is my kind of cooking - instructions and guidelines rather than a recipe. To me, cooking is art, not science, and this "free form" chili is just what I like!
Jessica
October 7, 2013
Sounds delish, Kim! Never thought to add garbanzo beans to chili - not a huge fan of kidney beans so I'm happy to have found a replacement! Yum! :D
Diana
October 7, 2013
That looks really good. I always eat leftover chili over a baked potato, but over scrambled eggs sounds like a great idea. Yum!
Kelly
October 7, 2013
The versatility of this recipe is perfect for using what ingredients are on hand and also for tailoring to the taste preferences of different individuals/families. I love that it's a guideline with different ingredient recommendations; this really suits my casual cooking style. Excellent!
kim P.
October 14, 2013
Yes! I love guideline-y recipes that let you use kitchen staples to pull together something fast and delicious. Soup is a good cook's secret weapon.
And I'm going to file "casual cooking style" away for future use.
And I'm going to file "casual cooking style" away for future use.
Jimmy C.
October 7, 2013
I don't always eat vegetarian chili, but, when I do, it's always by Kim Place-Gateau.
Lynn
October 7, 2013
Kim...I love this chili! Today the weather here has turned rainy and cool...perfect for a pot of my personal version of this...I can't believe that I live in a house where there are people who won't eat beans!!! I do love chipotles in adobo...that is definitely going in! Thanks for this!
Alison
October 7, 2013
Love it! Plenty of space for personal preference and experimentation, just what cooking with joy is supposed to be about. (And hell yes on the adobo and cocoa!)
kim P.
October 7, 2013
That's what I love about this Not Recipes column. The recipes here give you a starting point from which you can wander off into your own ideas, incorporating what you have on hand and/or using your favorite ingredients. I also love the tips I'm getting from the comments! It's a win-win.
Pat
October 7, 2013
Thanks for the tip on freezing tofu (not experienced with it). I can almost smell this and my mouth is watering. I might grab some fresh-frozen silver queen corn to toss in at the end - recently discovered I love corn added to my chili.
kim P.
October 7, 2013
It really improves the texture, and it's so easy to just throw some into the freezer so that you always have some on hand. If you don't have time to freeze and thaw tofu, and you have access to a Trader Joe's—sorry, Fredericksburg folks—their extra firm tofu has a fabulous texture, and doesn't require this extra step.
Karen S.
October 7, 2013
BEANS - yes. husband wants no beans, so how is THAT chili? this one looks simple, with enough guidance to make a not so sure cook comfy. Wonder if my son would like to try cooking it - think I'll send it!
kim P.
October 7, 2013
Ah, the bean vs. no bean debate. I'm from none of the regions involved in this dispute, so I can go either way. That said, a jumble of beans in a spicy tomato soup would make me happy no matter what you call it!
AntoniaJames
October 7, 2013
Great post! Just forwarded it to my chili-loving son. I happen to have in my freezer a variety of cooked legumes, which we'll use in this chili when he comes home for a visit in the next few days. Thank you for contributing this "no-recipe". ;o)
AntoniaJames
October 7, 2013
Incidentally, when my sons were young and I was working in town, I often made a chili similar to this in my slow cooker while I was away all day. I'd dump in a container of fresh salsa instead of chopping raw onions and jalapenos (for this reason, we called it "cheater's chili), saving a few spoonfuls of the fresh salsa for garnish. I'd serve it to the boys with a bowlful of local tortilla chips, which they'd use to scoop it up instead of using a spoon. Insanely easy, and the kids loved it. ;o)
kim P.
October 7, 2013
That sounds amazing! I can't believe I can't believe I didn't think of that trick when I still was still in the restaurant business - it's positively ingenious.
kim P.
October 7, 2013
I can't believe I typed "I can't believe" twice. Is that the same as a double negative?
Leslie
October 7, 2013
Fantastic! Love these "Not-Recipes" - what a gift, to be set free from the confines of set quantities and ingredients, and allowed to use one's creativity. Regarding the spices, a friend of mine tipped me off to allspice/cloves/cinnamon in chili, as well as a little bit of instant coffee. Delicious!
Lydia C.
October 7, 2013
Sounds fantastic and super easy! It's a rainy chilly day - looks like I'm having chili for dinner!
Anna
October 7, 2013
I make chili almost exactly like this! (Except for the kidney beans) such an easy no brainer...and so yummy as we move into Fall.
Kerri-Leigh G.
October 7, 2013
I was trying to decide between chili and peanut Thai noodles for dinner. I think you just decided for me.
Marian B.
October 7, 2013
This is my favorite thing to cook for company when it's chilly (get it?!). Sometimes I add some chipotles in adobo and -- wait for it -- unsweetened cocoa powder. It adds really great depth of flavor. Thanks for these tips, kimbaroni!
Kenzi W.
October 7, 2013
Thanks for figuring out my dinner tonight! I love it when that happens.
kim P.
October 7, 2013
You are so welcome! And odds are, you have all the ingredients on hand, except perhaps tofu. I keep frozen tofu on hand for those nights I'm feeling vegetarian - thawing it in the microwave only improves its texture.
piggledy
September 12, 2016
Kim, though you posted this three years ago, would you care to share the tofu BBQ recipe you mention? We've been trying to eat less meat, and that sounds like it would be fun to try.
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