Vegetarian Chili With Banana Peppers Food

VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT

Steps:

• Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
• Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
• Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

VEGGIE VEGETARIAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
• Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

ROASTED PEPPER VEGETARIAN CHILI

Steps:

• Cut peppers in half and remove the seeds.
• Place on a baking sheet and press to lay flat, skin side up.
• Broil until blackened (about 15 minutes).
• Seal in a plastic bag for 15 minutes.
• Remove from the bag and remove the skin.
• Make slices about 1/2" x 2".
• Place all ingredients into a 3 quart slow-cooker.
• Cook on low for 8 hours, or high for 4 (if you're in a hurry).

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!

SWEET PEPPER VEGETARIAN CHILI

Steps:

• In a large stockpot, heat olive oil over medium-high heat.
• Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
• Add squash and zucchini and cook through- about 6-8 more minutes.
• Add tomatoes (and liquid) and broth.
• Bring to a boil.
• Drain (if using canned) and add the beans to the pot.
• Reduce heat to low and simmer for 15 minutes.
• Add chili powder, cumin and cilantro.
• Continue to simmer until chili is thickened- about 8 minutes.
• Add salt and pepper to taste.
• Add the cayenne, if desired.
• Serve over rice or with sour cream and cheese.