Vegetarian Chili Food

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.

VEGETARIAN CHILI

Steps:

• In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

VEGETARIAN CHILI

Steps:

• Heat the oil in a heavy stockpot or Dutch Oven over medium heat. Cook the onions and peppers for 5-7 minutes or until soft.
• Reduce the heat to low and add the garlic, chili powder, cumin, paprika, marjoram, crushed red pepper, and ground black pepper cooking for about 1 minute while stirring constantly.
• Add the black beans, pinto beans, fire roasted tomatoes, vegetable broth, and tomato paste. Simmer for 20-30 minutes.
• NOTES You can easily make this into a delicious chili with meat. Simply brown 1 pound ground beef, ground turkey, or pork sausage with the onions and peppers. Start browning the meat about 4 minutes prior to adding the onions and peppers. Mince those onions so there are little bits in every bite as opposed to chunks. Drain and rinse the beans. You can use any two 15 ounce cans of kidney, pinto, navy, great northern, or black beans rinsed and drained. Simmer long enough to let the flavors meld together. Do you like things with a little heat and a lot of spice? Add a little crushed red pepper, cayenne pepper, or jalapeno to taste. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in zipper storage bags for up to 4 months. Thaw in the refrigerator overnight

VEGETARIAN CHILI

Steps:

• In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
• Stir in all remaining ingredients.
• Bring to a boil.
• Reduce heat, cover and simmer for 30 minutes, 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.

VEGETARIAN CHILI

Steps:

• Heat oil in heavy large pot over medium heat.
• Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
• Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
• Bring to simmer, and cook for 20 minutes.
• Add all beans and cook 15 minutes more.
• Add zucchini and cook 5 minutes, stirring occasionally.
• If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
• Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!