Cooking Light Veg Chili Recipes

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

COOKING LIGHT VEG CHILI

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender.
• Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits.
• Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
• Sprinkle each serving with cheese.

VEGETARIAN CHILI

Steps:

• Chop all vegetables into cubes, into separate bowls.
• Heat mild olive oil in the pan. Add garlic, onion and chilli. Fry for 20-30 seconds.
• Add mushrooms and fry for a minute or until start to change colour. Add celery, allow one minute until starts to soften.
• Add kidney beans and follow them with tomatoes. Finally, season to your taste.
• Allow the dish to simmer on a low gas setting for about 15 minutes. Cooking time very much depends upon what kind of pan you are using. Please, taste it and enjoy!

VEGETARIAN CHILI

Steps:

• Heat oil in heavy large pot over medium heat.
• Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
• Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
• Bring to simmer, and cook for 20 minutes.
• Add all beans and cook 15 minutes more.
• Add zucchini and cook 5 minutes, stirring occasionally.
• If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
• Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!