Veggieful Oven Baked Chili Food

HOMEMADE VEGETARIAN CHILI

Steps:

• In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
• Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
• Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
• Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
• Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

VEGGIEFUL OVEN-BAKED CHILI

Steps:

• In a large skillet, warm the veggie burger a bit.
• Add the chopped onion, and cook until the onion is soft and the garlic, tomatoes, tomato paste, peppers, spices, and cornmeal, stirring to combine and allowing to simmer for about 1 minute, just till everything is hot.
• Spoon the chili into an ovenproof 2- to 2 1/2-quart crock or casserole dish; add sufficient water to cover.
• Cover the dish, with a lid or foil, and bake the chili in a preheated 275°F oven for 1 1/2 to 2 hours.
• Stir the chili after 1 hour, adding a bit of tomato juice or water if most of the liquid has evaporated, and it seems dry.
• Half an hour before serving, stir in the beans, and cook until heated through. Garnish the chili with fresh cilantro and and grated veggie cheese (with a bit of lime zest added to it), if desired.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

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.

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.

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 (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.