Wild Oats Vegetarian Chili Recipes

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.

WILD OATS VEGETARIAN CHILI

Steps:

• Rinse the dry beans and add to crock pot.
• Add 4 cups of water and cook until tender.
• Add 1.5 cup of the dry chili mix, undrained Rotel tomatoes, 1/2 cup dry barley.
• Add 1 cup of additional water.
• For less heat you may just add stewed tomatoes.

VEGETARIAN SKILLET CHILI

Steps:

• Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
• Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
• Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

THE NEELY'S VEGETARIAN CHILI

Steps:

• Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes.
• Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil.
• Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes.
• Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!

VEGETARIAN CHILI

Steps:

• In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
• Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
• Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
• Reduce the heat to low; stir in the beans and bulgur.
• Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
• Serve garnished with yogurt, scallions, and cilantro.

TVP VEGETARIAN CHILI

Steps:

• pour enough water to cover the bottom of the pot. cook on medium heat. add onions.
• cut up & add the rest of the vegetables.
• add beans, tvp, corn, & canned tomatoes.
• add water, seasoning, and spices.
• simmer on low-med. for about 20 minutes.

VEGETARIAN CHILI

Steps:

• In large nonstick stockpot heat olive oil.
• Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
• Add remaining ingredients and slowly bring to boil.
• Cover and simmer on low heat for 20 minutes.

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).