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.
Chunky Vegetarian Chili Recipe
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.
Great Vegetarian Chili Recipe
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 Vegetarian Chili Recipe
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 too thick, add water as needed and
stir occasionally so the bulgur doesn't stick.
Killer Vegetarian Chili Recipe
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 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 Recipe
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 ingredients and
simmer over low heat for 20 minutes. Serve or chill several hours and reheat to
serve.
Low Fat Vegetarian Chili Recipe
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.
Vegetarian Chili Texas Style Recipe
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 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.
Mild Vegetarian Chili Recipe
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 Vegetarian 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
Cheese
Parsley
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 Vegetarian Chili Recipe
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 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 Vegetarian 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.
