Does ayone have a good vegetarian chili recipe?!
Does ayone have a good vegetarian chili recipe?
I'm looking for a good vegetarian chili recipe, perferable one that does not look like soup!
Answers:
this is good. I don't use the kitchen bouquet or the picquante sauce..
VEGAN CHILI RECIPE:
Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Directions:
Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.
Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
This recipe for Vegan Chili serves/makes 4
My mom always requests mine. Since chili is a throw together kind of thing, I'm not going to bother with measurements.
Chopped broccoli
Chopped cauliflower
(Both of these actually lend a meaty texture to the chili, surprisingly enough.)
Chopped sweet potatoes (optional, but I like a bit of sweetness in my chili)
Chopped bell peppers
Canned chopped tomatoes
Tomato paste
Beans (I like kidney for this particular chili.)
Jalapenos or whatever chilies you'd like
Minced garlic
Chopped onion
Chili powder and any other spices you'd like to add
Salt
Pepper
Sugar (optional)
Oregano and whatever other herbs you like
Just throw it all in a pot and let it simmer til its tender. That's what's so great about chili. :-)
Lightly brown two cloves of garlic in a tablespoon of oil; remove the garlic, add a small, finely diced onion, and half a finely diced jalapeno pepper, and add in tvp (soaked) or veggie "ground round" (about a half pound). I like to add some veggie soup stock, cumin, cayenne pepper, and a little salt for flavoring. In a seperate pot, add one can red kidney beans, and mash them up a little...Add them to your tvp mixture. When all the ingredients are mixed, add in 1 can diced tomatoes (I like Pastene's San Marsano tomatoes from Italy; they have a sweet taste), and about a tablespoon of tomato paste. Simmer on med-low heat. When done, garnish with spring onions...It's thick, hearty, simple and tasty...
This hearty vegetarian chili will satisfy the biggest of appetites.
vegetarian chili recipe
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream for accompaniment (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Addtomatoes with juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.
FOR FREEZE AHEAD:
Prepare as above; do not top with sour cream. Cool chili completely. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
here is one that the stingiest meat eaters will like. Do it without the fake meat and with more veggies if you choose.
This recipe comes out really thick, and you may need to add tomato sauce to it.
I have done it both ways and it is delicious:
For every pound of fake meat (or real meat for the meateaters who troll this section, my gift to you for making my day more interesting). I do prefer the morning star farm crumbles.
28 oz can crushed tomatoes
2 15 oz. cans of kidney beans - drained
1 can hominy - drained
I large onion
1 red pepper
3 Tbs chili powder
2 Tbs cumin
2 tsp italian seasoning
2 cloves crushed garlic
1 7 oz. can of "La Morena - Homemade style Chipotle Sauce" (my secret ingredient - no longer) use according to spicieness desired - I typically use 2/3 the can. (find this in the mexican food section of your grocery store).
saute onion, pepper, garlic
In a large pot combine everything else, add sauteed veggies .