Vegetarian Chunky Chili Recipes

CHUNKY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

VEGAN CHUNKY CHILI

Steps:

• Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

VEGETARIAN CHUNKY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat.
• Add onion, bell peppers and garlic.
• Saute 5 minutes or until tender.
• Add sugar and remaining ingredients.
• Bring to a boil.
• Reduce heat and simmer for 30 minutes.
• Makes 8x1-cup servings.

THICK & CHUNKY VEGETARIAN CHILI

Steps:

• heat oil in large pot.
• add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
• Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
• when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
• cook, stirring, for a few minutes.
• add remaining ingredients (can sub barley or bulgar wheat for couscous).
• Bring to boil - stirring.
• reduce heat to medium low.
• simmer, uncovered, 20 minutes.
• If too thick, add more tomato sauce or crushed tomato.
• Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

CHUNKY VEGETARIAN CHILI

Steps:

• Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
• Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
• Stir well.
• Bring to a boil.
• Reduce heat.
• Cover and simmer for 30 minutes.
• Stir occasionally.
• Top with sour cream,if desired.
• Serve.