Lost recipe for Vegetarian Chili - pls help!

[jshido]

Hello everyone!

I've lost a fav recipe of mine for Vegetarian Chili that appeared in the November 1998 of CL (I think). It utilized bulgur and also had carrots. If anyone can provide a copy of this recipe, I'd really appreciate it. I've been looking all over for it.

Thanks!

~J

[wallycat]

This is my first time copying/pasting out of mastercook...sorry it doesn't look perfect...
this one is from '96 and didn't have the bulgur wheat--but I'll keep looking. The other may or may not be it...let me know....


* Exported from MasterCook *

Vegetable Chili with Harvest Beans

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : Beans Cooking Light 1996


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried black beans
1 cup dried calypso
OR
1 cup pinto beans
1 cup dried snowcap Appaloosa
OR
1 cup pinto beans
2 tablespoons olive oil
1 3/4 cups diced onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
3/4 cup diced yellow bell pepper
1/2 cup jalapeño pepper, 4 large -- seeded, and minced
3 cloves garlic -- minced
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground red pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup masa harina
OR
1/2 cup cornmeal
2 tablespoons unsweetened cocoa
5 (14 1/2-ounce) cans vegetable broth

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander, and set aside. Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.

(serving size: 1 cup)

Source:
"Cooking Light, March 1996, page 166"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 319 Calories (kcal); 6g Total Fat; (16% calories from fat); 15g Protein; 54g Carbohydrate; 2mg Cholesterol; 1149mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : "While in Texas I ate a lot of different chilis. I wanted to come up with a vegetarian chili that had a good, aggressive flavor and was just as satisfying as chilis made with beef or game."
Nutr. Assoc. : 0 4509 0 2130706543 2130706543 0 0 0 0 0 0 5630 20102 0 0 0
0 0 0 4109 0 2130706543 0 0




* Exported from MasterCook *

Chili-Cheese Casserole for a Crowd

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : August ‘97 Casseroles


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
6 garlic cloves -- minced
2 cups water
1 1/2 cups uncooked bulgur or cracked wheat
2 tablespoons minced fresh cilantro
1 (16-ounce) can pinto beans -- drained
1 (15-ounce) can black beans -- drained
1 (14 1/2-ounce) can no-salt-added diced tomatoes -- undrained
1 (14 1/2-ounce) can vegetable broth
2 drained canned chipotle chiles in adobo
sauce -- minced
2 cups (8 ounces) shredded reduced-fat Monterey
Jack cheese -- divided
2 cups baked tortilla chips

Preheat oven to 375º.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 7 ingredients (onion through garlic); sauté 5 minutes. Add water and next 7 ingredients (water through chiles); bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.

Spoon half of bean mixture into the bottom of a 13 × 9-inch baking dish; sprinkle with 1 cup cheese. Top with remaining bean mixture. Cover and bake at 375º for 40 minutes. Uncover; sprinkle with 1 cup cheese. Bake an additional 10 minutes. Press chips into casserole.

Serving Size: 1 1/2 cups

Description:
"The ingredients in this deep-flavored dish are reminiscent of molé,
the Mexican sauce made from onion, garlic, chiles, and chocolate. The
chipotle chiles add a smoky flavor, though they can be omitted."
Source:
"Cooking Light, August 1997, p.122"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 4g Total Fat; (15% calories from fat); 14g Protein; 41g Carbohydrate; 7mg Cholesterol; 611mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 218 0 26002 578 20120 5846 1094 26424
1620

[jshido]

Hey wallycat,

Thanks so much for your efforts. Neither recipe is the one I'm looking for but the second one (casserole) sounds wonderful. I think I'm gonna give it a try. I'm still looking for my lost recipe for Vegetarian Chili. It worked great as a side to grilled chicken or fish or as a lite entree - and as a bonus, it was easy to make.

Thanks again for your post! :)

[wallycat]

You're welcome...
I did a search for "bulgur" from CL 92-98 so it's either 99 and beyond or before 92 :confused: :confused:

I think i'll try the second one too :D

[bossmom]

Is it the one that was in the article about hosting a football party? I think I know the one you are talking about. I'll look for it tonight.

[bossmom]

Spicy Garden Chili
This chili thickens over time because the bulgur absorbs some of the liquid. If the chili gets too thick, reheat over medium heat, adding water for desired consistency.


Published: Cooking Light- 10/01/98

INGREDIENTS
1 tablespoon olive oil
1-1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped mushrooms
3 tablespoons minced seeded jalapeno pepper
2 tablespoons chili powder
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
2 cups water
1/2 cup uncooked bulgur or cracked wheat
2 (14.5-ounce) cans diced tomatoes, undrained
1 (10-3/4-ounce) can tomato puree
1 cup frozen whole-kernel corn
1 (16-ounce) can cannellini beans or other white beans, drained
1 (16-ounce) can red beans, drained
9 tablespoons (2-1/4 ounces) shredded Monterey Jack cheese with jalapeno peppers
9 tablespoons (2-1/4 ounces) shredded reduced-fat sharp cheddar cheese
9 tablespoons low-fat sour cream

INSTRUCTIONS

Heat oil in a Dutch oven over medium-high heat. Add onion and next 6 ingredients (onion through cumin); saute 3 minutes. Stir in water, bulgur, tomatoes, and tomato puree; bring to a boil. Reduce heat; simmer 30 minutes or until tender. Stir in corn and beans; cook 5 minutes. Ladle chili into each of 9 bowls; top with cheeses and sour cream.



YIELD: 9 servings (serving size: 1 cup chili, 1 tablespoon Monterey Jack cheese, 1 tablespoon cheddar cheese, and 1 tablespoon sour cream)
PREPARATION TIME:15 minutes
COOKING TIME: 38 minutes

NUTRITIONAL INFO
calories: 267 carbohydrates: 38.2 g cholesterol: 16 mg fat: 8.6 g sodium: 520 mg protein: 13.4 g calcium: 206 mg iron: 3.9 mg fiber: 7 g

[valchemist]

well, wallycat, I guess that shows us that Mastercook doesn't have all of the recipes from 1998. :( I had looked for the recipe when jshido first made this request and I came up empty, too.

I think I recall someone saying that some of the years in Mastercook are complete and some others (like 1998) are not. I am not sure, though. Anyway, thanks, bossmom, for coming through.

[wallycat]

Val, I'm glad you came up empty too....shows me I wasn't going looney...but MAJOR BUMMER
I thought I had them all :mad: :mad: :mad: :mad: :mad:

[jshido]

Thanks, you guys are great! Still haven't found the recipe. I had the Nov. 98 issue but might have accidentally thrown it away when I weeded through my stack of old magazines. (See what happens when one tries to get organized?) I searched the old CL index of recipes and it's listed there as "Vegetarian Chili - November 1998 pp. 128". It's only an online index (listing) so there's no links. I've requested the CL 1998 annual cookbook from my local libray but I have a feeling that if it's not in Mastercooks, it won't be in the annual. I also emailed CL customer service but they weren't able to help.

I was hoping there would be a pack rat out there like me who still had the November 98 issue (yikes) but it looks like I may have to scrap the idea of making that recipe again.

Thanks again guys. Maybe I'll use one of the recipes from above to replace it! :p

[valchemist]

the one posted by bossmom (above) isn't the one?

well, I guess there are no carrots in it.

[bossmom]

O .K. I checked my copy of CL, November 1998. (Took me a while to find it!) There is a recipe for Vegetarian Chili on pg 128, but it hasno bulgar or carrots anywhere in it! I'll go ahead and post the recipe but...It may not be the one you are thinking of.


Vegetarian Chili

I've made this chili so often I don't even use the recipe anymore. It used to call for ground turkey, but I left the meat out one time, and my sister and my parents didn't seem to mind. Even people who eat meat like it this way.

Laura Donovan, Horseheads, NY

Cooking spray
2 cups chopped red bell pepper
3/4 chopped green bell pepper
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon dried Italian seasoning
1 (16oz) can Great Northern beans, rinsed and drained
1 (15oz) can tomato sauce
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can no-salt-added diced tomatoes, undrained
5 teaspoons grated Parmesan cheese

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add onion and peppers, and saute 10 minutes or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients (chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Ladle into soup bowls; sprinkle with cheese. Yield: 5 servings (serving size: 1 1/2 cups chili and 1 teaspoon cheese).

CALORIES 281 (7% from fat) FAT 2.1g (sat 0.6g,mono 0.3g,poly 0.7g); PROTEIN 17g; CARB 53.2g FIBER 9.5g; CHOL 1mg;IRON 5.8mg; SODIUM 948mg; CALC 155mg

In the November 1998 issue, there is a recipe for Spicy Black-and-Red Bean Soup that has carrots in it and a Mexican Black-Bean Chili recipe that has neither carrots nor bulgar in it. If either of those look like they be it, let me know I'll post it.

Wallycat, I going to try your recipes too! They look very yummy.:D

[Shirley Panek]

Originally posted by jshido
I've requested the CL 1998 annual cookbook from my local libray but I have a feeling that if it's not in Mastercooks, it won't be in the annual. I also emailed CL customer service but they weren't able to help.

If you're looking for a recipe in the annual cookbook from 1998, you would want to check the 1999 annual book. All recipes from 1998 are in the 1999 annual, 1999 recipes in the 2000 annual, etc.

I've made the Spicy Garden Chili many times, and it is delicious!

[jshido]

bossmom, you are the best! Too bad I'm such an idiot. I guess I should just give up since I now have no idea what issue it came out in. If I ever find the recipe, I'll let you guys know. Thanks for the posts! I'm looking forward to trying out those recipes!

[ellielk]

Jshido - I think I have the recipe you're looking for - at home. I think it's the one my sister gave me that really makes a LOT of food. I usually leave out the carrots because I don't care for 'sweet' chili. If I think of it tonight, I'll look for it and type it in.

[bossmom]

Sorry that the recipes I posted were not the one! Hope you find it!. It's frustrating when you lose one of your favorite recipes. :( Hopefully, ellielk has the recipe you have been looking for.

[tuff2000]

This is an old thread, but it is perfect for the season. Tonight I made the Spicy Garden Chili (mentioned on this thread) and we were pleasantly surprised with how wonderul it was. The bulgur added a dimension that made it very hearty and filling, while the mushrooms were quite meaty and balanced out the green peppers, tomatoes and corn. Overall, this was so easy to put together and I highly recommned it. I think it will be great leftovers tomorrow night:)

[Pony]

There are just too many good chili recipes!!!!!!! We always make the Vegetarian Chili recipe posted by bossmom and get rave reviews from friends. I'm actually making it for DH tomorrow night to eat while I'm out of town. It freezes well too.