Chunky Vegetarian Chili Food

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.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

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.

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.

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.

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.

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 CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

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.