Mean Lean Vegetable Chili Food

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.

MEAN LEAN VEGETABLE CHILI

Steps:

• In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
• Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
• Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
• Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
• Ladle chili into wide bowls; add sour cream and crushed chilies to taste.

MEAN LEAN VEGETABLE CHILI

Steps:

• In a 4- to 5-quart pan over high heat, combine carrots, onion, and ½ cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste.

VEGETABLE CHILI

Steps:

• Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
• Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
• Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
• Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
• Ladle into warmed bowls and top with scallions and cheese.

ROASTED VEGETABLE CHILI

Steps:

• Turn the oven to broil.
• Move one rack to the highest position.
• Put the red peppers on the cookie sheet and put it in the oven.
• Allow the skin to blister and turn completely black, turning the peppers as needed.
• (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
• Allow to sit for 10 minutes.
• Remove the skin by peeling it off with your fingers.
• Cut the top off, get rid of the seeds, and then dice.
• Put as much corn as will fit in a single layer of a lined cookie sheet.
• Put in the oven for a minute or two, rotating if necessary.
• Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
• Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
• Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
• Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
• Add olive oil to a large pot on med heat.
• Add garlic.
• Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
• Add spices, adjusting to you're your taste.
• Add beans.
• Allow to simmer for a while (20 minutes to an hour or two).
• Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.

VERY VEGGIE AND BEEF CHILI

Steps:

• Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
• Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
• Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

CHICKEN AND VEGETABLE CHILI

Steps:

• Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
• Add garlic and chicken; cook 5 minutes.
• Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
• Add broth and salt. Cover and simmer for 15 minutes.
• Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
• Let stand for 10 minutes.

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

ROASTED VEGETABLE CHILI

Steps:

• Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables.
• Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain.
• Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.