Chili Non Carne Bon Appetit Vegetarian Chili Recipes

CHILI NON CARNE (BON APPETIT) VEGETARIAN CHILI

Steps:

• Steel Knife: With machine running, drop garlic and chili through feed tube and mince. Add red onions and mince using about 9 on/off turns.
• Heat oil in heavy large saucepan over medium heat. Add red onion mixture and wheat berries and cook until onions are tender, about 5 minutes.
• Steel Knife: Coarsely chop half of carrots and half of bell peppers using on/off turns. Add to wheat berry mixture. Coarsely chop remaining carrots and bell peppers using on/off turns. Add to wheat berry mixture.
• Steel Knife: Coarsely chop tomatoes using several on/off turns.
• Add tomatoes, reserved tomato liquid, tomato paste, oregano, cumin, cayenne and salt to wheat berry mixture. Simmer until wheat berries are tender but still chewy, stirring mixture occasionally, about 50 minutes.
• Add beans and mushrooms to wheat berry mixture. Simmer until mushrooms are tender, stirring occasionally, about 15 minutes. (Can be prepared 4 days ahead. Cool, cover and refrigerate. Rewarm over low heat.) Adjust seasoning. Place 1 polenta round in each soup bowl. Spoon chili over. Serve with cheese, sour cream, and green onions.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

VEGETARIAN CHILLI CON CARNE

Steps:

• Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
• Add mince, continue cooking until brown, 2 - 3 minutes.
• Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
• While chilli is cooking begin to cook rice.
• Taste to see if more chilli is needed, if so cook for a further 2 minutes.
• Serve hot with rice and tortilla chips.

CHILI NON CARNE

Steps:

• In large pot, sauté onion and garlic in olive oil.
• Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
• Stir in zucchini and carrots until well blended.
• Cook for about 1 minute over low heat, stirring occasionally.
• Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
• Bring to a boil.
• Reduce heat and simmer for 30-45 minutes, or until thick.
• Top with chopped onions, tomatoes or green peppers.

VEGETARIAN SKILLET CHILI

Steps:

• Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
• Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
• Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

VEGGIE LENTIL CHILI NON CARNE!

Steps:

• Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
• Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
• Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
• Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
• Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
• Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
• Serve with brown rice and a garnish of natural yoghurt.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.