Meat And Veggie Chili Food

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.

VEGGIE CHILI

Steps:

• Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
• Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
• Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
• Ladle the chili into bowls and top with the desired toppings.

MEAT AND VEGGIE CHILI

Steps:

• In 3 1/2- or 4-quart Dutch oven or 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients; heat to boiling. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

BEEF AND VEGGIE CHILI

Steps:

• Put in a bowl 1 pound ground beef, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp chili powder, 1 dash poultry seasoning,1 dash thyme, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp paprika, 1/2 tsp rosemary and 2 cups of cranberry juice. Mix all together and marinade in fridge for 4-6 hours, and make sure that plastic wrap is covering bowl.
• Brown the ground beef, and strain out all the grease and fat, before putting into crock pot.
• Put into crock pot, all diced tomatoes,green peppers, green onions, carrots, celery and broccoli,.
• Stir beef and vegetables together.
• Strain and wash 2 cans of 6 bean medley, and mix in with beef and vegetables. Stir well.
• Add remainder of all spices, and garlic, stir together.
• Add the hot peppers if desired.
• Cook on high for 4-5 hours, or on low for 10-12 hours, stirring once an hour (if possible).

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
• Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.