Abigail's Vegetarian Chili Recipes

Find the best Vegetarian Chili, Mild Vegetarian Chili Recipes to Fire Engine Hot Chili Recipes.
You'll love each and every one of these Vegetarian Chili Recipes.
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Andromeda Vegetarian Chili Recipe

1/4 c Vegetable oil 1 md Onion, chopped
1 Jalapeno pepper, finely Chopped; remove seeds
2 tb Chili powder
1 tb Masa Harina (or corn flour)
2 ts Paprika
1 ts Cumin powder
1 ts Oregano
1/8 ts Cayenne pepper
6 Dried apricots, chopped
2 Cloves garlic, minced
1 tb Brown sugar
1 ts Yellow salad mustard
15 oz Hunt's tomato sauce w/bits
1 1/2 c Water
1 c Heartline or (Other Brand), Meatless Meat (Ground Beef style)
1/4 c Heartline Meatless Meat (Beef Fillet style)
1/2 c Beer
1 tb Tomato paste

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often.

Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. Makes about 1 qt.

Recipe for Chunky Chili

1 md Green pepper; chopped
1 md Onion; chopped
3 Garlic cloves; minced
29 oz Mexican-style tomatoes -- (canned),
undrained 15 oz Kidney beans (canned) -- drained and rinsed
15 oz Pinto beans (canned) -- drained and rinsed
11 oz Whole-kernal corn (canned) -- drained
2 1/2 c Water
1 c Rice (uncooked)
2 tb Chili powder
1 1/2 ts Ground cumin

Sour cream (optional) Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally.

To serve, top with sour cream.


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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.

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.

Texas Vegetarian Chili

2 c Meatless ground or crumbled firm tofu
2 c Boiling water
1/4 c Salad oil
1 c Chopped onions
1 1/2 md Diced green pepper
2 ea Crushed garlic cloves
1 ea 28-oz can whole tomatoes
2 ea 15-oz can cooked kidney -bean
s 3 ea 8-oz can tomato paste/sauce
1 c Water
1 tb Chili powder
1/2 ts Cumin powder
4 tb Sugar
2 ts Salt
1 ts Oregano leaves

Good slow pot recipe. Longer cooking enhances the recipe flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute inoil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour.

Recipe for Mild Chili

1 lg Onion; chopped
1 Green or red pepper; chopped
2 cl Garlic; minced
1 sm Zucchini; cubed
1 cn Great Northern beans(16oz) ;rinsed and drained
1 cn Stewed tomatoes (14.5oz)
1 pk Mild chili seasoning
1 cn Whole kernal corn(7oz)

Spray a non-stick pot with cooking spray and saute onion, pepper, and garlic until softened, about 5 minutes. Add zuchini, beans, tomatoes, and chili seasoning. Cover and simer until vegetables are done to your taste. Add corn immediately before serving.

The Moosewood Chili Recipe

2 1/2 c Raw kidney beans
6 c + water
1 ts Salt
1 c Tomato juice
1 c Raw bulghur
Olive oil for saute
4 Cloves crushed garlic
1 1/2 c Chopped onion
1 c Chopped carrots
1 c Chopped celery
1 ts Basil
1 - 2tb Chili powder (more? To -taste!)
1 tb Ground cumin
Salt and pepper
1 ds Of cayenne (to taste)
1 c Chopped green peppers
2 c Chopped fresh tomatoes
Juice of 1/2 lemon
3 ts Tomato paste
3 ts Dry red wine

Put kidney beans in a saucepan and cover them with 6 cups of water. Soak 24 hours. Add extra water and salt. Cook until tender (about 1 hour). Watch the water level, and add more if necessary.

Heat tomato juice to a boil. Pour over raw bulghar. Cover and let stand at least 15 minutes. (It will be crunchy, so it can absorb more later.) Saute onions and garlic in olive oil. Add carrots, celery and spices. When vegetables are almost done, add peppers. Cook until tender.

Combine beans, bulghar, sauted vegetables, tomatoes, lemon juice, tomato paste, and wine and heat together gently, either in kettle over double boiler, or covered in a moderate oven. Serve topped with cheese & parsley.

Just for Two Veg Chili

1/2 md Onion, diced
1 cn Refried beans (watch out -for lard)
1 tb Chili powder
1/2 ts Garlic powder
1/2 cup water
1 cn Tomato sauce
1 ts Sugar

Add garlic powder to water and bring to a boil. Add onion and cook on med. boil till fairly transparent. Reduce heat to low. Add remaining recipe ingredients. Stir till beans are smooth and heated, a minute or two. Eat with a dollop of sour cream and some raw diced onion.

Baked Chili Con Carne Recipe

1 1/4 c Kidney beans
1 md Onion; chopped
2 Cloves garlic; crushed
1 1/4 c Carrots; chopped fine
1 1/4 c Green beans; chopped
1/2 c Combined red and green pepper
1/4 c Water
1/2 ts Chili powder
1/2 ts Cumin
1 15 oz can stewed tomatoes
1/4 c Tomato paste

Preheat oven at 350F. Place onion, garlic, carrot, green beans, and peppers in a casserole dish. Add water, chili powder, cumin, tomatoes, and tomato paste to mixture. Bake for 20 to 30 minutes.

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