Randys Vegetarian Chili Recipes

RANDY'S VEGETARIAN CHILI

Randy's Vegetarian Chili image

After watching a lot of cooking shows, Randy decided to try his hand at his own chili recipe, and here it is. He loves it, but it's too hot for me - he does not remove the seeds from the peppers. Chili freezes well, and he loves to freeze individual servings for later.

Provided by Sheri Hall @sherihall

Categories Chili

Number Of Ingredients 10

Ingredients

2 can(s) hot chili beans
2 can(s) diced tomatoes with chilis
1 - chopped green pepper
1 - chopped red pepper
1 - chopped jalepeno pepper
1 large chopped onion
1/4 cup(s) chili powder
2 cup(s) tomato juice
- water, as needed
- cracker meal or bread crumbs to thicken

Steps:

Chop vegetables to desired chunkiness.
Combine all ingredients (except for cracker meal) in crock pot.
Cook all day on low heat. (If chili is still too watery, add cracker meal to thicken.)

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

RANDY'S ALMOST FAMOUS CHILI

Randy's Almost Famous Chili image

I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!!

Provided by Ackman

Categories Onions

Time 8h30m

Yield 1 large crockpot, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs ground chuck
1 large Spanish onion, coarsely chopped
2 -3 stalks celery, coarsely chopped
2 -3 garlic cloves, chopped fine
1 1/2 teaspoons Lawry's Seasoned Salt
1 (28 ounce) can whole tomatoes, undrained
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
1 (10 ounce) can green chilies, drained & chopped (I use the mild)
2 tablespoons chili powder
2 tablespoons sea salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin seeds
2 -3 teaspoons hot sauce (I use TRAPPEY'S)

Steps:

In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
Add the first 4 ingredients & season with the LAWRY's.
Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
Drain well.
Place in a large crockpot.
Add remaining ingredients.
Using your hands, crush the the whole tomatoes.
Stir well.
Cook on low setting for 6-8 hours, stirring occasionally.
Correct the seasonings to your taste.
Best if cooled & reheated the next day.
Serve with a crusty bread or corn bread.
ENJOY!

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