Vegetarian Pantry Chili Food

VEGETARIAN "PANTRY" CHILI

Vegetarian

Only 3 main ingredients, the rest are seasonings. Found this recipe on [email protected], and I thought it was easy and pretty tasty so I would share. I also tweeked a bit. This is an excellent recipe for Phase 1, or for that matter for anyone needing a quick dish.

Provided by Miss Annie in Indy

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
2 teaspoons chili powder, to taste
1 teaspoon cumin
1/2 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon black pepper, to taste (optional)
1/2 teaspoon garlic powder, to taste (optional)
1/2 teaspoon salt, to taste (optional)
1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)

Steps:

Combine first 10 ingredients in a pot.
Add V8 or water to make the chili as thin as you like.
Bring to boil, reduce heat and simmer for aprox 30 minutes.
This makes about 6 one cup servings.
May be served with grated cheese or other condiments of choice on top.

HEALTHY LENTIL CHILI

Healthy Lentil Chili image

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 red, orange or yellow bell pepper, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cups low-sodium vegetable broth
Two 14.5-ounce cans fire-roasted diced tomatoes
One 15-ounce can navy beans or another small white bean (do not drain)
1 cup dried brown lentils
1 dried bay leaf
1 tablespoon red wine vinegar
Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

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