Meatless Chili Recipe
Ingredients:
2 c of kidney beans (dried)
2/3 c of onion; chopped
1 pc of bay leaf
6 ozs of canned tomato paste
1/2 tsp of salt
2 Tbsps of oil
1 cl of minced garlic
2 Tbsps of chili powder
2.5 Tbsps of flour
1 Tbsp of cumin; ground
1/4 tsp of powdered garlic
1/8 tsp of pepper
Instructions:
Soak the beans with water overnight. Discard used water. Pour water 3-4 times amount of the beans. Allow to simmer beans for three hours then drain. Combine the beans, 1/3 cup of onions, garlic, six cups of water, paste and bay leaf.
Allow to simmer approximately about a couple of hours. Into another pan, add flour, powdered garlic, 1/3 cup of onions, cumin and chili. Cook for 5-6 minutes.
Blend to the beans and cook for an hour ’til beans become tender and chili becomes thick in consistency. Season chili with salt and pepper.
Serve with some tortillas or rice. Good for 8 persons.
>> Meatless Chili Recipe
Vegetable Chili Recipe
Ingredients:
1 tsp of olive oil
1 pc of onion (large); chopped coarsely
2 pcs of garlic cloves; chopped coarsely
2 pcs of carrots (medium); sliced
1 c of celery (fresh); sliced diagonally
1 pc of zucchini (medium); quartered
1 pc of pepper (green or red)
2 pcs of peppers (jalapeno)
3-1/2 c of tomatoes (canned); chopped
19 oz of beans (kidney, canned)
1 Tbsp of powdered chili
1 tsp of cumin (ground)
1 tsp of oregano (dried)
Salt
Pepper (black, freshly ground)
1/8 tsp of sugar (granulated)
Cheese (Mozzarella); shredded
Instructions:
Combine oil, garlic, onion, celery, and carrots inside a microwave-safe dish. Microwave for 7-8 mins, covered, on high settings till almost soft. Add peppers, tomatoes with liquid, beans, powdered chili, cumin, oregano, and zucchini. Microwave again for 16-18 mins, covered, on high settings till zucchini becomes soft.
Let it stand for five mins, covered. Season pepper, salt, and sugar.
Pour onto heated bowls then sprinkle cheese on top. Serve at once.
>> Vegetable Chili Recipe
Chili Crumb-Stuffed Onions Recipe
Ingredients:
1/2 c of water
2 tsps of oregano
2 tsps of chili (powder form)
1/4 c of butter; melted
1/4 c of corn meal (yellow)
1/2 c of celery; chopped
3/4 c of crumbs (bread); dry
4 pcs of sweet onion (Texas)
Instructions:
Thinly slice a portion of the onion from the roots. Then cut off approximately three fourths of an inch from the stem portion. Remember not to peel the onion.
Using a paring knife, slice circular in the middle of the onion then spoon out the meat in the middle. Set it aside. Each of the onion can hold approximately three fourths cup of stuffing mixture.
Mince the scooped out portion of the onion just enough fill in about a cup and a half. Mix in the onions with the bread crumbs, celery, corn meal, butter, chili powder, and oregano. Place onion shells in a baking pan.
Pour the half cup of water and then cover with aluminum foil. Bake for thirty five minutes, 400 degrees F ’till onions become tender and juicy.
>> Chili Crumb-Stuffed Onions Recipe
Chili Corn Chowder Recipe
Ingredients:
3/4 cup of milk (evaporated)
1/8 tsp of freshly cracked pepper
1/4 tsp of garlic (powder form)
1 1/2 tsp of chili (powder form)
1/4 c of onion; minced
1 can of soup (tomato 10 3/4 ozs); condensed
2 cans of corn (whole kernel, 1 lb each)
1 Tbsp of salt
3 Tbsps of vegetable oil
3 c of water
3 c of potatoes (uncooked); cut into cubes
Instructions:
Mix together potatoes, vegetable oil and water in a kitchen pot. Bring this to boil. Lower down the heat then simmer, lid on until potatoes become tender.
Mix in the corn, tomato soup, onions, garlic and chili powders. Season with salt and pepper. Continue cooking until just boiling.
Incorporate the milk then just simmer for a few more minutes. Serve piping hot on soup bowls.
>> Chili Corn Chowder Recipe
Vegetarian Chili Recipe
Ingredients:
2-1/2 c of beans (kidney); rinsed and dried then soaked
3 tsps of salt
1 c of juice (tomato)
1 c of bulghur (raw)
2 Tbsps of olive oil
2 pcs of onions (medium); chopped coarsely
4 pcs of garlic cloves (medium); crushed
3 pcs of celery stalks (fresh); chopped coarsely
3 pcs of carrots; chopped coarsely
4 pcs of tomatoes (large); chopped coarsely
1 Tbsps of juice (freshly squeezed lemon)
2 Tbsps of hot chile (red, ground)
3 Tbsps of mild chile (red, ground)
1 tsp of cumin (ground)
1/2 tsp of oregano (dried, Mexican)
1 tsp of basil (dried)
Pepper (black, freshly ground)
1-1/2 pcs of bell peppers
Instructions:
Transfer beans with its soaking water onto a saucepan then add (1 teaspoon) salt; let it boil. Once boiling, reduce heat then continue to boil for one hour or till tender, covered partially. Add enough amount of water when necessary, keeping them from burning or scorching.
Place (tomato) juice inside a saucepan; let it boil above moderate heat. Take out from heat then add bulghur; cover then let it stand, about fifteen min. Set on the side.
Heat (olive) oil on a pot above moderate heat then add garlic along with onions; cook till onions become limp. Add celery, tomatoes, (lemon) juice, carrots, spices, and (remaining salt; cover then cook till tender, at about 10-15 mins. Add bell peppers; continue to cook for 10 more mins.
Add mixture of beans; stir thoroughly. Let it simmer above gentle heat for half an hour. Add enough amount of water when necessary. Adjust the seasonings.
>> Vegetarian Chili Recipe
Meatless Chili & Pasta Recipe
Ingredients:
8 ozs of raw macaroni
1 pc of chopped green bell pepper
1 pc of chopped onion
2 c of kidney beans in can
1/2 c of canned or frozen corn
1 c of tomatoes in can
1/2 tsp of pepper; freshly ground
1/2 c of shredded cheese (Cheddar)
Instructions:
Microwave macaroni covered with warm water in a 2-quart pot for 5 to 6 minutes. Adjust setting to medium heat for 6-7 minutes.
Set it aside when pasta is cooked. Drain the pasta.
Add in bell pepper, onion, beans, corn, tomatoes and pepper. Cover pot with wrap then microwave for 10-12 minutes on high heat. Reduce to medium-heat for another 10-12 minutes.
Sprinkle cheese on top then set it aside to melt cheese. Good for six persons.
>> Meatless Chili & Pasta Recipe
Nosmo King’s Moroccan Chili Recipe
Ingredients:
1 pc of orange; scrubbed well
12 pcs of cloves (whole)
2 Tbsps of olive oil
2 pcs of onions; chopped finely
2 pcs of garlic cloves; chopped finely
2 pcs of leeks (large, only the white part); chopped
1 pc of celery stalk; chopped finely
1 pc of bell pepper (red, large); seeded then diced
3 pcs of carrots (large); chopped in processor
1 c of quartered mushrooms
3 c of stock (vegetable or water)
1-1/2 c of lentils (lentils)
2 c of plum tomatoes; chopped
2 tsps of coriander (ground)
1/2 or 3/4 tsp of cardamom (ground)
2 pcs of cinnamon sticks; halved
Salt & pepper (to taste)
Instructions:
Cut the oranges to half then squeeze the juice; save the juice. Place six cloves onto each (half) of orange then set them on the side.
Heat oil on a (pressure) cooker then add onions, garlic, and leeks and saute till they wilt. Add pepper, celery, mushrooms, and carrots; saute above medium-high heat. Stir in vegetable stock, coriander, tomatoes, cardamom, lentils, cinnamon, saved juice, then the halved oranges. Ensure the oranges are both buried inside.
Close the lid and bring it up; cook at about 11 mins. Release the pressure then season pepper and salt. Serve above the couscous.
>> Nosmo King’s Moroccan Chili Recipe
Chili Salad With Lots Of Vegetables Recipe
Ingredients:
1 lb of lean beef (ground)
1 pc of onion (medium); chopped
1 pc of garlic clove (medium); chopped finely
1 pc of sweet pepper (green); chopped
3 pcs of tomatoes (fresh); chopped
1 Tbsp of chili powder
1 tsp of cinnamon (ground)
1/2 tsp of oregano
1 tsp of salt
1 tsp of cumin (ground)
1/4 tsp of hot sauce (pepper)
8 c of lettuce (iceberg); shredded
3 pcs of onions (green); chopped
1 c of cheese (Cheddar); shredded
1/4 c of yogurt (plain)
Instructions:
Cook the beef on a non-stick skillet for four mins, stirring constantly to crumble. Drain the fat then add garlic, onion, and 1/2 of sweet pepper. Continue to cook, about four mins or till softened. Add 2/3 of tomatoes, cinnamon, chili, salt, cumin, hot sauce, and oregano; cook, about five mins, while stirring frequently, till liquid is almost gone.
Arrange the lettuce on a serving platter then spoon the mixture of beef on top and sprinkle onions, sweet pepper, tomatoes, and Cheddar above the beef. Serve at once with plain yogurt on the side.
>> Chili Salad With Lots Of Vegetables Recipe
Meatless Chili – Terlingua Style Recipe
Ingredients:
16 ozs of canned tomato sauce (unsalted)
4 c of water
2 ozs of chili powder
1 pc of chopped onion (medium)
5 cl of minced garlic
5 dashes of cayenne
1/4 tsp of oregano
A dash of paprika
1/4 tsp of ground cumin
2 c of textured vegetable protein
Cornmeal (as necessary)
Instructions:
Combine water and tomato sauce into deep 6-8 quart crock pot. Mix in garlic and onion. Let it boil.
Lower the heat then allow to simmer about half an hour. Add in paprika, oregano, cayenne and chili, stirring thoroughly. Add in TVP. Mix well.
Let it simmer about another half an hour then add cumin with some water as needed. Allow chili to cook about five minutes. Mix in one tablespoon of cornmeal or flour to thicken chili as desired.
Cook about 8-10 minutes and serve chili on top of cooked kidney or pinot beans. May be served as filling in enchiladas or tacos with shredded cheese sprinkled on top. Good for 4 persons.
>> Meatless Chili – Terlingua Style Recipe
Meatless Chili With Corn Chips Recipe
Ingredients:
1 c of kidney beans (dried)
8 ozs of crumbled soy tempeh
1/2 c of red wine
1 tsp of basil (dried)
1/2 c of soy sauce (low sodium)
1 tsp of cumin; ground
1 tsp of chili powder; halved
1 c of onions; chopped
1/4 c of sherry (dry)
2 c of mushrooms; sliced
8 pcs of chopped tomatoes
2 Tbsps of olive oil
1 c of green bell peppers; minced
1 c of celery; minced
1 c of carrots; minced
1/2 c of chili peppers; minced
2 Tbsps of jalapeno; minced
4 cl of garlic
3 Tbsps of tomato paste
4 c of vegetable stock
Corn or tortilla chips (for garnishing)
Instructions:
Soak the beans with water. Cover and leave beans soaked overnight or for eight hours. Drain the beans. Combine tempeh, half of the chili powder, basil, cumin, soy sauce and wine.
Set aside to marinate about a couple of hours. Saute the onions with oil and sherry for 10-12 minutes inside a six quart pot. Add in mushrooms and let it cook for ten minutes.
Mix in other half of chili powder, garlic, jalapeno, celery, carrot, green bell pepper and tomatoes. Stirring constantly for five minutes.
Mix in beans, paste and stock. Let it boil with cover. Reduce heat and let it simmer for 2-3 hours ’til beans become tender.
Serve chili with some corn chips. Good for 4 persons.
>> Meatless Chili With Corn Chips Recipe
Chili Barbecued Corn Recipe
Ingredients:
For the Chili Corn Butter:
1/3 c of softened butter
1-1/2 tsps of cumin (ground)
2 pcs of garlic (cloves); chopped finely
1-1/2 tsps of chili powder
For the Chili Barbecued Corn:
12 pcs of corn cobs (with husks)
1/3 c of chili corn butter
Instructions:
(Chili Corn Butter)
Combine chili powder, garlic, and cumin inside a bowl. Thoroughly mash them together. Mixture is approximately 1/3 of cup.
(Chili Barbecued Corn)
Soak the corn in water for twenty mins. Peel the husks back but leave the bases intact.
Discard the silk then spread a teaspoonful of chili-corn mixture above each of the cobs. Close the husks then tie using a moist (kitchen) string.
Grill above moderately high heat, covered. Turn occasionally till corn has softened and husks turn black, about twenty mins.
>> Chili Barbecued Corn Recipe
Bon Appetit Vegetarian Chili With Chipotle Recipe
Ingredients:
1 Tbsp cooking oil
1 c carrots; chopped
1 c bell pepper (green or red); chopped
3 cloves of garlic; chopped finely
1 Tbsp powdered chili
2 tsp cumin (ground)
1 can tomatoes (28 oz Italian, including juice); diced
1 can kidney beans (15 oz red); drained
1 can beans (15 oz cannellini); drained
2 Tbsps chipotle chilis (in adobo sauce); chopped
Instructions:
Saute garlic in a pot and put in all ingredients. Bring to boil and cook thirty minutes while stirring. Put salt, pepper to taste.
>> Bon Appetit Vegetarian Chili With Chipotle Recipe
Mexicali Vegetable Chili Recipe
Ingredients:
1 c of diced jicama
1 c of chopped onion
1/2 c of chopped celery
1/2 c of sliced carrots
1 pc of chopped green bell pepper
2 cl of minced garlic
2 tsps of powdered beef bouillon
2 tsps of oil
1.5 tsps of chili powder
1/2 c of water
1.5 tsps of cumin
2 cans of chopped whole tomatoes (no salt, 14 ozs per can); undrained
8 ozs of tomato sauce (no salt)
15 ozs of canned chili beans; undrained
1/2 c of cheese (Cheddar); grated
15 ozs of canned pinto beans; drained
Instructions:
Saute garlic, green bell pepper, carrots, celery, onions and jicama with oil ’til tender.
Add in tomato sauce, tomatoes, chili, cumin, bouillon and water. Let it boil then lower heat. Cover chili then allow to simmer for 20-25 minutes, occasionally stirring.
Remove lid then simmer for another 10 to 22 minutes ’til consistency of choice is achieved. Add in pinto beans and simmer ’til heated through.
Top chili with some cheese to serve. Good for 8 persons.
>> Mexicali Vegetable Chili Recipe
Nopalitos Con Chili (Burbank Cactus Shoots) Recipe
Ingredients:
12 pcs of cactus shoots; pared, cut to squares and rinsed
2 pcs of garlic cloves; chopped
1/2 c of onions; chopped
1/2 c of corn oil
1/2 tsp of salt
2 oz of mild chili powder
1/2 tsp of pepper (black)
2 Tbsps of flour
1-1/2 c of warm water
Instructions:
Boil the cactus till tender and cooked; drain then set on the side. Heat half cup oil on a clean pan then add garlic and onion; saute them for ten mins. Take out from the heat; let it sit for ten mins.
Add in the flour, powdered chili, and water; stir thoroughly and cock above medium-low heat till thickened, stir constantly. Add in the cactus; simmer it for another 15 mins.
>> Nopalitos Con Chili (Burbank Cactus Shoots) Recipe
Bowl Of Compassion Vegetarian Chili Recipe
Ingredients:
1 chopped pepper (red)
1 chopped pepper (green)
2 tomatoes (large): cut to cubes
1 can tomato sauce (8 oz)
2 cans Ro-tel Tomatoes (with chili)
2 cans kidney beans (red)
3 c of water
4 Tbsps powdered chili
1 Tbsp crumbled oregano
2 Tbsps ground cumin
1 Tbsp ground paprika
1 Tbsp lemon juice
Salt and pepper (to taste)
1 c TVP (textured vegetable protein)
Instructions:
Saute garlic, onions and pepper in a pan over medium heat. Add chili powder, oregano, cumin and paprika; simmer for about 2 minutes. Pour in the tomatoes, tomato sauce, 2 cans of Ro-tel tomatoes with chili, drained red kidney beans and water and bring to boil.
Add the textured vegetable protein (add according to your desired consistency and texture). 1 or 2 jalapeno peppers are then added, depending on how hot you want it. Simmer for 4 to 6 hours.
>> Bowl Of Compassion Vegetarian Chili Recipe
Bulgur Chili Recipe
Ingredients:
1 1/2 Tbsp olive oil (extra virgin)
2 garlic cloves; minced
1 c onions; chopped
1 c pepper (green); chopped
2 c mushrooms; sliced
1 lb of kidney beans (canned); rinsed & drained
1 can tomato sauce (8 oz)
1 can of tomatoes (1 lb); diced with sauce
1/2 c of water
1/2 c of uncooked bulgur
1 tsp oregano (dry); crumbled
1 tsp cumin (ground)
1 tsp powdered chili
Instructions:
Using a skillet (large), over moderate heat, saute garlic, pepper (green) and onions along with mushrooms. Let it cook for ten minutes, occasionally stirring.
Add in water, kidney beans, tomato sauce, diced tomatoes with sauce, uncooked bulgur. Bring to boil, then add the rest of the spices and cover. Lower heat and simmer for fifteen minutes, stirring occasionally til done.
>> Bulgur Chili Recipe
Meatless Chili Recipe
Ingredients:
1/2 tsp of cumin; ground
1 pc of green bell pepper
2 Tbsps of chili powder
16 ozs of canned chick peas
2 pcs of jalapeno (pickled)
1 package of corn (frozen, 10 ozs); thawed
15 ozs of canned kidney beans; drained
2 cans of tomatoes (14 to 16 ozs)
1.5 c of onions; chopped
1 c of carrots; diced
Instructions:
Chop up jalapeno and save juice of the canned tomatoes.
Saute cumin, chili, garlic and onions with oil in a 5-quart pot for 5-6 minutes ’til tender. Mix in peppers and carrots. Saute for a couple of minutes.
Mix in tomatoes and saved juice. Crush the tomatoes using a spoon. Add peas, corn jalapeno and beans. bring mixture to a boil then lower heat.
Let it simmer for 30-35 minutes with cover. Serve chili with some rice if you like. Good for 8 persons.
>> Meatless Chili Recipe
Hearty Meatless Chili Recipe
Ingredients:
1 pack of soup mix (onion or onion-mushroom)
4 c of water
1 can of garbanzos or chick peas (16 ozs); rinsed and drained
1 can of beans (kidney-shaped, 16 ozs); rinsed and drained
1 can of tomatoes (whole & peeled, 14.5 ozs); undrained & chopped
1 c of lentils; rinsed and drained
1 stalk of celery (large); chopped coarsely
1 Tbsp of chili (powdered)
2 tsp of cumin (ground)
1 pc of garlic clove (medium); chopped finely
1/4 tsp of pepper (Red); crushed
Instructions:
Combine everything into stock pot or huge saucepan. Allow to boil and reduce flame to simmer 20 mins while covered. Stir mixture from time to time. Continue cooking ’til lentils become near tender.
This dish can also be served on cooked hot white or brown rice, topped with Cheddar. This recipe can create four serving portions.
>> Hearty Meatless Chili Recipe
Carol’s Favorite Vegetarian Chili Recipe
Ingredients:
1 pc of onion (large); diced
3 cloves of garlic; press & crush
2 Tbsp oil (Wesson)
1 stick of celery; chopped
1 1/2 tsp powdered chili
1/2 tsp pepper (cayenne)
1 tsp cumin
1 c tomato; diced
2 Tbsps tomato paste
4 c kidney beans (cooked or canned)
1/2 lb diced tofu (optional)
1 tsp oregano; crumbled
1 1/2 tsp table salt
Instructions:
Heat a skillet and saute garlic and diced onion. Add spices (including celery) and cook for two to three minutes. Pour in tomato paste and tomatoes.
Mash beans then add to mixture (include tofu if preferred). Sprinkle the oregano and a dash of salt (to taste) then simmer for thirty minutes.
>> Carol’s Favorite Vegetarian Chili Recipe
Asian Noodle Salad With Chilies & Peanuts Recipe
Ingredients:
1 pound of dry noodles (soba/ spaghetti)
1/4 c of soysauce
1 & 1/2 Tbsp of red-wine vinegar
1 c of cilantro (fresh); chopped
2 Tbsps of Jalapeno peppers (green or red); minced
1/4 c of oil (sesame)
2 Tbsps of sugar
2 tsps of salt
8 onions (green); sliced thinly
1 & 1/2 c of lightly-salted peanuts (dry- roasted); chopped
Instructions:
Place noodles into boiling water w/ salt on large-sized pot ’til al dente, occasionally stir. Drain noodles well at once. Rinse w/ water (cold), then ransfer into large mixing bowl after draining well.
Blend oil, sugar, salt, vinegar & soysauce in separate bowl. Thoroughly stir to have sugar dissolved. Pour into noodles. Then add cilantro, onion and Jalapeno, mixing well. Top w/ chopped nuts.
>> Asian Noodle Salad With Chilies & Peanuts Recipe
Karen’s Meatless Chili Recipe
Ingredients:
1/2 c of oil
4 cloves of garlic; minced
2 pcs of onion; chopped
3 pcs of chilies (jalapeno); minced
3 c of tvp (flakes or granules)
5 Tbsps of powder (chili)
1 tsp of pepper (cayenne)
1 tsp of cumin (ground)
1/4 tsp of pepper (black)
1.5 tsp of salt or to taste
1 Tbsp of vinegar (apple cider)
2 Tbsps of molasses
16 ozs of sauce (tomato)
1/2 c of yeast (nutritional)
6 c of water
Instructions:
In a large stock pot over moderate fire, fry lightly the onions with oil ’til light brown in color. Put in garlic as well as jalapeno chilies then stir 1 more minute. Add in tvp, chili powder, cayenne, cumin, salt, black pepper, molasses, vinegar, tomato sauce, water and yeast. Turn down fire.
Let mixture simmer, covered, for an hour. Stir. When preferred, you may also add beans (cooked) into mixture when cooking is done. Taste and adjust seasoning
Garnish chili with cilantro (chopped), avocado (chunks), olives (sliced) and onions (diced). Makes 8 servings.
>> Karen’s Meatless Chili Recipe
Orange Onion Salad With Chili Dressing Recipe
Ingredients:
16 c of lettuce leaves; rinsed and crisped
1 c of cooked shrimp (tiny); shelled
or
2 c of chicken (cooked, or beef steak); cut to bite-size
1/2 c of onion (red); sliced thinly
1 pc of cucumber (small, trimmed edges); sliced thinly
3 pcs of oranges (small)
1 pc of avocado (firm-ripe, medium); peeled and pitted
1 c of chili (red or green)
Instructions:
Place the lettuce on a (salad) bowl. Top with shrimp, cucumber, and onion. Peel then cut the orange, peel the white membranes and cut crosswise to 1/4-inch thick; arrange them on top of salad.
Slice the avocados lengthwise; arrange them on the salad. Add chilies on the salad; toss gently, and serve.
>> Orange Onion Salad With Chili Dressing Recipe
Andromeda Vegetarian Chili Recipe
Ingredients:
1/4 c of oil (vegetable)
1 pepper (Jalapeno); seeded and chopped finely
2 Tbsps of chili seasoning
2 tsps of paprika
1 tsp of oregano
6 pcs of dry apricots; chopped
1 Tbsp of sugar (brown)
15 ounces of Hunt’s tomato-sauce w/ bits
1 c of heartline meatless-meat (ground-beef style)
1/2 c of beer
1 onion (medium); chopped
1 Tbsp of cornflour
1 tsp of powdered cumin
2 garlic cloves; minced
1/8 tsp of pepper (cayenne)
1 tsp of yellow salad-mustard
1 & 1/2 c of water
1/4 c of heartline meatless-meat (beef-fillet style)
1 Tbsp of tomato paste
Instructions:
Saute Jalapeno and onion in large-cast (iron) skillet. You add in chili seasoning, cornflour, powdered cumin, paprika, cayenne-pepper and oregano. Stir well ’til all seasonings will toast slightly.
Add garlic, apricots, mustard, sugar, water, tomato-sauce, heartline meatless-meat, beer & tomato-paste. Place over mid-heat & cook for 15-20 mins, stir often. Cover then simmer for thirty minutes.
>> Andromeda Vegetarian Chili Recipe
Amy’s Chili With Hominy (Vegan) Recipe
Ingredients:
A can of crushed tomatoes (28 ounces)
A can of garbanzos
A can of tomato paste (small)
A can of chili peppers (green)
2 zucchini; chopped
1-2 tsp of cumin
1 tsp of molasses
2 cans of pinto-beans
A can of hominy
2 onions; chopped
1 & 1/2 Tbsp of chili seasoning
1/4 tsp of garlic seasoning
Instructions:
Combine all ingredients in large-sized pot. Cook ’til everything is well heated and your zucchini pieces are almost falling apart.
>> Amy’s Chili With Hominy (Vegan) Recipe
Calico Chili Recipe
Ingredients:
1 tsp of oil (safflower)
1/3 c wine (red)
3 onions (large); cubed
2 c plum tomatoes (Italian); coarsely chopped
4 cloves of garlic; minced
1/4 c green chili (canned); chopped
5 c vegetable stock
1 c celery; sliced
1 c carrots; diced
2 Tbsps powdered chili
1 c beans (garbanzos); soaked & drained
3 c mushrooms (white); sliced
1 c kidney beans; soaked & drained
3 Tbsps tomato paste (unsalted)
1 c beans (pinto); soaked & drained
1 tsp cumin (ground)
1 tsp basil (dried)
Instructions:
Using a stockpot, mix oil with red wine. Simmer on medium heat. Saute onions for eight to ten minutes until translucent, then add the mushrooms, then cook for another five minutes.
Gradually add the carrots, tomatoes, celery, garlic and the cumin, cook til carrots are fork-tender. Pour in the vegetable stock with the rest of the ingredients.
Increase heat til it boils, lower temperature, then simmer (with lid on) for about three hours til beans are tender. Season to taste.
>> Calico Chili Recipe
Meatless Mission Chili Recipe
Ingredients:
1 cl of minced garlic
1 pc of chopped green pepper
1 pc of chopped celery stalk
2 Tbsps of safflower oil
1/4 c of chopped onion (small)
1 pc of shredded carrot
1 pc of shredded zucchini (medium)
18 ozs of canned tomatoes with liquid
15 ozs of canned kidney beans; drained
1 tsp of oregano
8 ozs of tomato sauce
1/4 c of water
1/2 tsp of black pepper
1.5 tsp of chili powder
1/4 tsp of hot sauce
1 tsp of basil
Instructions:
Saute zucchini, carrots, onion, celery, green bell pepper and garlic with oil into a 4 quart saucepan for 3-4 minutes ’til crisp. Add in safflower oil, tomatoes, kidney beans, oregano, tomato sauce, water, black pepper, chili powder, hot sauce and basil.
Allow to boil on high-heat. Lower to medium-heat and cover. Cook ’til heated thoroughly approximately 5-10 minutes.
Sprinkle chili with corn, green onions or cheese. To help melt the cheese, heat under a broiler. Good for 4 persons.
>> Meatless Mission Chili Recipe