Rainbow Veggie Chili Recipes

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

RAINBOW VEGGIE CHILI

Steps:

• Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside.
• Open beans and corn. Empty into strainer and rinse.
• In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve!
• Serve in bowl, or wrap in tortilla.
• **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!

RAINBOW VEGGIE CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
• Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.