No Guilt Chili Vegetarian Food

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.

NO GUILT CHILI (VEGETARIAN)

Steps:

• Heat oil and spices on low heat while you are chopping your veggies up.This wakes up the whole flavor of your spices although you "Do Not" have to do this.
• Chop all fresh veggies and put in your crock-pot as you go. Add water
• Put a Strainer in your sink.Open all cans of beans,pour then into the strainer and rinse them. This gets rid of some of the salt and the slimy juice they are in. Add beans to the crock-pot.
• Add all tomato products to pot. Add rice.(note...you will not see the rice when chili is cooked and finished,it's to help make the chili thicker and it seems to add where the meat is gone.
• Add All Spices and the oil add a small amount of water to get all the goodies out of the pan.
• Set Crockpot to high cook for 6/8 hours or longer.The longer it cooks the better. Serve with Corn chip and shredded cheddar. After all this is low in fat so you Can add the little extras.
• If you would like to take this one step more add a Good sloshing of Balsamic....gives this chili more of a kick!

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.