Vegetarian Chili With Couscous Recipes

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.

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

VEGETARIAN CHILI WITH COUSCOUS

Steps:

• Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
• Add herbs and spices and salt.
• Stir well to coat vegetables.
• Add tomatoes, broth and beans and bring mixture to a boil.
• Reduce heat and simmer, uncovered, for 3 minutes.
• Add couscous and simmer, uncovered, 5 minutes.
• Discard bay leaf.
• Ladle chili into boals and top with your favorite toppings.

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.

VEGETABLE COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

EMERIL'S VEGETARIAN CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat.
• Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
• Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl.
• Ladle the chili into the bowls over the rice.
• Top each serving with a dollop of sour cream and a spoonful of avocado.
• Sprinkle with Emeril's Essence and green onions and serve.