Janes Vegetarian Chili Recipes

JANE'S VEGETARIAN CHILI

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
• Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
• Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
• Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
• Ladle soup into bowls.
• Top with cheese, if desired.
• The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

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.

VEGETABLE CHILI CON CARNE

Steps:

• Saute onion and garlic in oil in a large Dutch oven until softened.
• Add the meat, brown and crumble, drain excess fat.
• Add the tomatoes with their juice.
• Add all of the seasonings. Heat until bubbly, reduce heat, cover and simmer for 30 minutes.
• Add the beans and vegetables, cover and simmer about 20 minutes longer (until carrots are softened).
• Add the tomato sauce or juice if the chili is too dry.