Simple And Delicious Low Fat Vegetarian Chili 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.

EASY LOW-FAT CHILI

Steps:

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 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.

FIVE BEAN VEGETARIAN CHILI

Steps:

• In a large kettle, heat olive oil over medium-low heat. Add onions, garlic and peppers. Cook, stirring occasionally 8 to 10 minutes until vegetables are soft and fragrant.
• While vegetables are cooking, rinse lentils in a colander under running water. Add lentils and remaining ingredients to kettle.
• Bring to a boil and simmer 30 to 45 minutes, stirring occauntil lentils are tender and chili is rich and thick.
• Taste mixture for seasonings. If spicier chili is desired, add additional Tabasco sauce.
• Serve with hot corn tortillas.

LOW-FAT VEGETARIAN CHILI WITH RICE

Steps:

• In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
• Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
• Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.

DELICIOUS VEGETARIAN CHILI!

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.

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.