Great Vegetarian Chili
1 c TVP; reconstituted
1 1/2 c Finely chopped onions
1 1/2 ts Minced fresh garlic
1/3 c Chopped canned green -chiles, undrained
1 c Diced tomatoes
1/2 ts Vegit (salt substitute)
1 ts Dried leaf oregano
1 ts Cumin
1 1/4 ts Chili powder
3 c Canned red kidney beans, -drained & rinsed
1 1/2 c Low-sodium tomato juice
Combine the onion & garlic in large skillet or saucepan & cook,
covered, over low heat until soft, stirring frequently to prevent scorching.
Add all other ingredients and mix thoroughly. Cook over medium heat until
bubbling hot.
Harrods Creek Fire Dept Vege Chili
3 c Tomato juice
1 tb Pepper
3/4 c Bulgur wheat
5 tb Chili powder
2 tb Safflower oil
1/2 ts Oregano
1 Onion; diced
1 ts Cumin
3 Stalks celery; chopped
1 ts Sweet basil leaf
3 Carrots; chopped
4 md Cloves garlic; pressed
1 (28 oz) can whole
1 1/2 Green bell peppers;
diced - tomatoes;
1 (30 oz) can dark red kidney beans - mashed with
1 tb Lemon juice - 1 tb Salt
1 1/2 c Canned garbanzo beans
Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat. Cover and let stand for 15
minutes. Heat safflower oil in a heavy pot over medium heat.
Add onion, cook until translucent. Add celery, carrots, tomatoes, lemon jice,
and spices. Cook until vegetables are tender, about 10-15 minutes.
Add diced green pepper and cook another ten minutes. Add kidney beans, garbanzo
beans, bulgur wheat mixture and rest of tomato juice. tao pot. Stir thoroughly
and simmer for 30 minutes over low heat.
If your recipe gets too thick, add water as needed and stir occasionally so the
bulgur doesn't stick.
Browse more than 500 Recipes -
HERE
Killer Vegetarian Chili
1 cn Dark red kidney beans,drain
1 cn Black beans, drained
1 cn Garbonzo beans, drained
1 cn Stewed tomatoes, drained
2 cn (15 oz) tomato sauce
1 Green pepper, chopped
1 md White onion, chopped
1 cn Beer (optional)
1 Handful jalapenos, sliced
1-1/2 tb Chili powder
1 1/2 tb Cumin
3/4 c Prepared TVP(about 3/8c dry)
Place all recipe ingredients, except beer, in a large kettle and mix well.
Add beer, little by little, as chili comes to a boil. Reduce heat and continue
cooking for 20-25 minutes. (Be sure to use rest of beer during this part of
cooking and stir chili occasionally to mix it well.)
Quick & Easy Vegetarian Chili
1 md Onion, chopped
1 Stalk celery, chopped
2 tb Vegetable oil
4 c Cooked, drained kidney beans
1/2 c Tomato sauce
3 tb Vinegar
2 ts Molasses
1 ts Basil
1 ts Oregano
2 tb To 3 tb chili powder
Saute onion and celery in oil until soft. Add remaining recipe ingredients
and simmer over low heat for 20 minutes. Serve or chill several hours and
reheat to serve.
Low Fat Recipe Vegetarian Chili
1 ts Olive oil 2 Medium onion
2 Cloves of garlic, minced
56 oz Canned tomatoes or 3lb fresh
15 1/2 oz Red kidney beans
15 oz White kidney beans
15 oz Chickpeas
1 1/2 c Chopped celery
1 Green pepper, chopped
3 tb Lime or 2 T lemon juice
1 tb Chili powder
1 1/2 ts Oregano
1 1/2 ts Cumin
1/4 ts Cinnamon
12 oz Light beer
Dry roasted peanuts
Cheddar cheese
1. In a large pot, heat oil and saute onions and garlic until soft. 2. Add
all ingredients except beer, peanuts and cheddar cheese. Cover and simmer 1 1/2
hours. 3. Add beer and simmer uncovered for 30 minutes. 4. Add handful of
peanuts and sprinkle cheese on each serving.
