Roasted Vegetable Chili Food

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

Steps:

• Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
• Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
• Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
• Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

VEGETABLE CHILI

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

WICKED GOOD VEGGIE CHILI

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

BOCA ROASTED VEGETABLE VEGAN CHILI

Steps:

• Heat oven to 450°F.
• Combine vegetables, garlic and oil in 13x9-inch pan.
• Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
• Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

CONTEST-WINNING VEGETARIAN CHILI

Steps:

• In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

ROASTED VEGETABLE CHILI

Steps:

• Heat oven to 450°F. Spray 2 large cookie sheets with nonstick cooking spray. In large bowl, combine eggplant, bell pepper. onion and oil; toss to coat. Place in single layer on sprayed cookie sheets. Bake at 450°F. for 15 to 18 minutes or until vegetables are tender and browned, turning occasionally. Cool 5 minutes. Coarsely chop vegetables.
• Meanwhile, in Dutch oven, cook ground beef and garlic over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Add roasted vegetables, tomatoes, chili powder, salt and cinnamon; mix well. Bring to a boil. Reduce heat to low; simmer 30 to 40 minutes, stirring occasionally. Sprinkle individual servings with cheese.

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.

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.

ROASTED VEGETABLE CHILI (VEGETARIAN)

Steps:

• Preheat oven to 375 degrees.
• Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
• Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
• Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.

ROASTED VEGGIE CHILI

Steps:

• Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

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.

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.

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.

VEGETARIAN CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

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.