Nifs Vegetable Chili Food

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.

NIF'S CHILI TO TAKE THE CHILL OFF (VEGETARIAN OR VEGAN)

Steps:

• Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
• Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!

NIF'S FALL HARVEST VEGETABLE BAKE

Steps:

• Preheat oven to 375°F.
• Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
• Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
• Top with sliced onion and rosemary sprigs.
• Cover with foil and bake for 45 minutes.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.