Vegetarian Chili Even Good For Meat Lovers Recipes

VEGETARIAN CHILI (SO GOOD IT FOOLED MEAT EATERS)

Steps:

• 1. Heat the olive oil in a large soup pot or dutch oven over medium heat, and saute the onion, carrots, celery, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes to combine well.
• 2. Add the tomato puree, tomatoes, stock, and beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 50 minutes until vegetables are soft but still retain some firmness. Add additional stock or tomato juice to adjust the consistency if needed.
• 3. In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
• 4. To finish the chili add the vegetarian crumbles, tamari, lime juice and cilantro. Adjust the seasonings as needed. I find that I add a little extra chili powder and salt and pepper. Serve with plain yoghurt or sour cream, grated cheddar, and minced scallions.

VEGETARIAN CHILI EVEN GOOD FOR MEAT LOVERS

Steps:

• In a large skillet, saute the garlic, onions, and carrots in the oil and butter. Saute on low for a LONG TIME ... until carrots are almost carmelized. Add chili mix, beans, corn, and any of the optional ingredients you choose. Turn heat up to medium, stir and heat until chili is hot. We like to serve corn bread with the chili, but if we are dieting, we use toasted,dry sour dough bread (or forget the bread all together !!! )

THE BEST VEGETARIAN CHILI (EVEN A MEAT LOVER WILL ENJOY)

Steps:

• Saute zucchini, carrots, celery, onion, garlic and pepper in oil, covered until slightly softened over medium heat for about 10 minutes, add chili powder, and cumin, stir. Add beans, diced tomatoes, tomato sauce and jalapenos (if using), water and salt. Bring to a boil, simmer on low, covered for about 2 and a half hours or until vegetables are cooked through. Serve over rice and garnish with cheese, sour cream and avocado.

VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)

Steps:

• Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
• Add vegetarian meat; sauté until warmed through.
• Add rest of ingredients (along with about 2 cups water) and bring to a boil.
• Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
• Serving suggestion: top with a little bit of shredded cheese and/or sour cream.