Lima Bean Meatless Chili Food

MEATLESS CHILI

Steps:

• Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
• Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

LIMA BEAN MEATLESS CHILI

Steps:

• Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
• Simmer until beans are tender.
• Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
• You may add ham, or smoked sausage or any other meat you like as an option.

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.

MEATLESS THREE BEAN CHILI

Steps:

• In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
• Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
• Bring to a simmer and simmer for 20-25 minutes.
• Serve in bowls with any, all or none of the optional garnishes.