Cookaholics Bulletin Board

The Nov/Dec issue of CI is out and it's got Frank in mind - Veg Chili (of course they have done this many times before but WTF...)

Ta-Da:
[list=]Ingredients
Salt
1pound(2 1/2 cups) dried beans, picked over and rinsed
2 dried ancho chiles
2 dried New Mexican chiles
1/2ouncedried shiitake mushrooms, chopped coarse
4teaspoons dried oregano
1/2cup walnuts, toasted
1(28-ounce) can diced tomatoes, drained with juice reserved
3tablespoons tomato paste
1 - 2 jalapeño chiles, stemmed and coarsely chopped
6 garlic cloves, minced
3tablespoonssoy sauce
1/4cup vegetable oil
2pounds onions, chopped fine
1tablespoon ground cumin
7cups water
2/3cupmedium-grind bulgur
1/4cup chopped fresh cilantro
[/list]

Between Frank's love of beans and my cilantro fascination this should be another winner

There is crispness in the air, first frost is merely days away, the heating system is tuned up an ready to start, and it is time for a chili-heads to abandon their gas grills and pull out the THE 'Highly Recommended' POT.

A CI vegetarian chili recipe has been at the top of my list of wants and needs for a very long time [I do not believe they have ever published one in the magazine before] and now I have one from Cooks Illustrated and one from Cooks Country in the same season. I also have Five Alarm Chili from last chili season that I neglected when I was spent so much time on Food Lab chili variations. It looks like it is going to be a very good chili season indeed!!!

Jim - they do note these two but they are in the Editor's Choice section to which I do not have access:

Light Vegetarian Bean Chili
Easy Vegetarian Bean Chili

So, I don't know when they were ever published, sorry.

The serious eats veg chill is seriously good as well.

That's way too many ingredients for chili, even vegetarian ....

This one from Bon Appetit is really good - I've made it many times:

VEGETABLE CHILI

"Even better over rice. Top it with sour cream and grated cheddar cheese."

INGREDIENTS:

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit - November 1997
http://www.epicurious.com/recipes/food/ ... Chili-4420

One of mine:

http://www.fuzzychef.org/archives/Bowl- ... -2009.html

Walnuts...bulgur...mushrooms??? Chili??? I think not...soup perhaps?

Just needed to throw my hat into the ring with one of my favorite vegetarian dishes that happens to contain chili powder:

http://www.epicurious.com/recipes/food/ ... ash-363715

Mary

Does anyone else have the iPad subscription? I'm annoyed, because I got billed for this months issue (and its on the CI main website), and yet so far nothing is available in my iPad library. I'm wondering if this is normal (I.e. that it rolls out later), or if I need to contact apple and/or CI and complain.