Lima Bean Meatless Chili Recipes

COWPOKE CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
• Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
• Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
• Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
• Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

LIMA BEAN MEATLESS CHILI

Steps:

• Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
• Simmer until beans are tender.
• Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
• You may add ham, or smoked sausage or any other meat you like as an option.

INSTANT POT SOUTHERN VEGAN BUTTER BEANS

Steps:

• Place butter beans in the Instant Pot, add onion, garlic, celery, red bell pepper, thyme, smoked paprika, cayenne pepper.
• Add water or vegetable broth, vegan bouillon cube, Bragg's Liquid Aminos, and hickory liquid smoke.
• Turn your Instant Pot on. Place lid on the Instant Pot and close the lid. Turn the knob to the sealing position.
• Press Manual setting and cook on High Pressure for 25 minutes.
• Allow to naturally release pressure for about 20 minutes.
• Remove the lid, if your butter beans have too much liquid.
• Turn off the Instant Pot and turn it on again, press the Saute mode, and allow to cook until it has reached the desired thickness. Mash some of the beans.

LIMA BEAN CASSEROLE

Steps:

• In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.