Hearty Vegetarian Chili Food

HEARTY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

HEARTY VEGETARIAN CHILI

Steps:

• Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning.
• Add undrained diced tomatoes, tomato sauce, the water, the 4-1/2 teaspoons chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the 1/8 teaspoon chili powder.

HEARTY VEGETARIAN CHILI

Steps:

• Heat oil in pot over medium heat. Add onions, carrots, celery, green pepper, jalapeno and garlic. Season with salt and pepper and cook until vegetables are soft.
• Add dried spices and cook for two minutes stirring constantly.
• Add canned tomatoes and stock. Bring to a boil and reduce heat to medium low and cook for 45 minutes, stirring occasionally.
• Add kidney beans and corn, continue cooking for 15 minutes longer.
• Take off heat, add maple syrup and adjust seasonings with salt and pepper.
• To serve, ladle into bowls and garnish with fresh cilantro, cheddar cheese, sour cream, etc.

HEARTY VEGETARIAN TOFU CHILI

Steps:

• Saute first 4 in meduium heat.
• Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
• Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
• Boil, reduce heat and simmer 45 to 55 minutes.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

VEGETARIAN CHILI

Steps:

• In a large sauce pan, saute onion and green bell pepper in olive oil until soft, add garlic and saute for another couple of minutes (don't burn garlic or it will taste bitter).
• Add tomato sauce, diced tomatoes and water.
• Add Sazon, chili powder and cumin. Stir until spices are incorporated into sauce.
• Simmer sauce for 20 minutes.
• Add beans and corn.
• Simmer for another 40-45 minutes.
• Enjoy!
• I serve with 2% shredded cheddar cheese and corn muffins.