Whats a good recipe for a veggie chili?!


Question: Veggie Vegetarian Chili

1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid,chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder

DIRECTIONS:
1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.


Answers: Veggie Vegetarian Chili

1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid,chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder

DIRECTIONS:
1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

do you mean chillie in the curry sense?

"Salsa"'s recipe looks good but I would add some TVP to it to bump up the protein. Serve over rice.

I'd take it from "Salsa" thats good......!!!..xxx

i use kidney beans, lentuils and quorn soaked in water, tomato puree, garlic and clives over night. the cook off an onion or two finley chopped in a frying pan, add plenty of chopped mushrooms and the the lentil/quorn mixd. let cook in tomato/water from soaking for about 5 mins, the transfer to large saucepan or oven dish, add chilli powder, fresh red chillies, plenty of tomato paste, garlic, parsely and a little hot water and bubble till good!!! serve with unwashed rice cooked with tarragon as a little sticky island in the middle of a steaming bowl of chilli

Insanely Easy Vegetarian Chili

INGREDIENTS
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil

DIRECTIONS
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

small knob of butter, 1 med onion chopped, 1 teaspoon ground cumin, 2 carrots chopped, 3 red peppers deseeded & sliced, 2x400g tins chopped tomatos, 2x400g tin chilli kidney beans, 400g tin aduki beans (or presoaked & precooked) 400g tin haricot beans (or presoaked & precooked)
fry onions in melted butter until start to soften, sprinkle in cumin (add a little more cumin depending on spice required), stir over low heat for 1 min, add carrots & peppers cook for 5 mins continue to stir, add toms cover & simmer for 5 mins, add all beans cover & simmer for 15 mins, stir occasionally, serve or will freeze for a later date. serves 4-6 persons





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