delicious
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Got some tonkotsu ramen for lunch…forgot just how much I love me a ramen egg…
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Oh yeah I asked for a chili recipe and then promptly did not follow any of your advice sorry
I looked up chili seasoning the other night because I found myself without a storebought packet of it, and it turns out most of the ingredients are found in the following:
I dumped a bunch of each in with my chili mixture, along with some additional onion powder and paprika. Served it with sour cream and shredded cheese and it was easily the best chili I’ve ever made.
Now my question is, I use red beans and ground turkey as the bulk of the meal. I put in some chopped green peppers and some diced onion too.
If I want to get rid of the turkey, what do I sub in? A different kind of beans aside from the red beans? Corn? I’d like my chili to be vegetarian going forward.
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good thing about chili is you can put friggin anything in there, BUT here are some options i might personally try:
- More beans is always a great option
- When I need something that’s akin to ground meat but vegan, I use this: https://www.morningstarfarms.com/en_US/products/meal-starters/morningstar-farms-meal-starters-grillers-recipe-crumbles-product.html
- y’know i just love beans. the more i think about it, i’d throw in Cannellini beans for the color and texture
- could make one of those little corn bread mixes as a side thing to bulk it out
- I usually chop up some celery and put that in too, opinions vary on celery flavor and texture though and i think this might just be a me thing
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Could also add more peppers. Orange, yellow, red, make it a whole fiesta in there
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Soy chorizo, or crumbled firm tofu. But soy chorizo is that with a bunch of chili-friendly spices added. You can usually get it in the vegetarian or sausage section of the grocery store. I would also add another kind of bean and corn, and sweet potato.
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SWEET POTATO that is perfect, i’ve made chili with it before and it’s so good
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I like adding beer, chocolate, sweet potato and black beans to my own chili
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think our standard chili recipe is: X onions finely diced, sautéd, very salted; dump spices in once they’re sweaty; tomato paste on the bare pan to activate, X cans of tomato; done. and adding in whatever (“bell peppers”, beans, sunflower mince/TVP, “cilantro” stalks, celery). tho I like a wet chili, you might want to drain some of those cans
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My three days of omelette are done. Now begin the Days of Sandwich.
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Sweet sweet danger
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Just made the most stoned meal of fusili with butter, gochujang, and furikake.
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put mustard on your next pbj please. that is my stoned meal wisdom
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fennel and white pepper in a french soup almost have the numbing effect of szechuan peppercorns. it’s nice
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I think capsicum is great and the Columbian exchange was on the whole better for food in general, but I still feel like the way regular old pepper (and the surprisingly huge variety of different kinds of pepper) has been replaced by capsicum is kinda sad in a way
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Its kinda amazing that a huge quantity of medieval euro recipes call for long pepper, a spice that is no longer commonplace by any means
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Yeah exactly! I want to taste those premodern Indian and Chinese and se asian dishes that must have just been like packed full of weird peppers
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By your powers combined I made some great vegan chilli last night. Didn’t miss the ground turkey at all.
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