Gelsons Vegetable Chili Food

GELSON'S VEGETABLE CHILI

Steps:

• Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans.
• Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes.
• Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes.
• Add garlic and celery and saute until glazed.
• Add chili powder, cumin, cayenne, basil and oregano.
• Add diced tomatoes and simmer for 10 minutes.
• Add squash, zucchini, red and green peppers and mushrooms.
• Cook 4 minutes.
• Add bulgar and kidney beans with liquid.
• Simmer for 20 minutes to let flavors marry.
• Season to taste with salt and pepper.

CHEESY VEGETABLE CHILI

Steps:

• Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
• Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
• Add zucchini, kidney beans and corn. Simmer for 30 minutes.
• Add grated chedder cheese, and stir until melted into chili.
• Serve with rice or cornbread, more cheese, sour cream and onion.

NIF'S VEGETABLE CHILI

Steps:

• Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened.
• Add other ingredients and simmer for approximately one hour. Stir occasionally.
• Serve with a crusty roll or freeze for future meals.