No Guilt Chili Vegetarian Recipes

NO GUILT CHILI (VEGETARIAN)

Steps:

• Heat oil and spices on low heat while you are chopping your veggies up.This wakes up the whole flavor of your spices although you "Do Not" have to do this.
• Chop all fresh veggies and put in your crock-pot as you go. Add water
• Put a Strainer in your sink.Open all cans of beans,pour then into the strainer and rinse them. This gets rid of some of the salt and the slimy juice they are in. Add beans to the crock-pot.
• Add all tomato products to pot. Add rice.(note...you will not see the rice when chili is cooked and finished,it's to help make the chili thicker and it seems to add where the meat is gone.
• Add All Spices and the oil add a small amount of water to get all the goodies out of the pan.
• Set Crockpot to high cook for 6/8 hours or longer.The longer it cooks the better. Serve with Corn chip and shredded cheddar. After all this is low in fat so you Can add the little extras.
• If you would like to take this one step more add a Good sloshing of Balsamic....gives this chili more of a kick!

VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)

Steps:

• Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
• Add vegetarian meat; sauté until warmed through.
• Add rest of ingredients (along with about 2 cups water) and bring to a boil.
• Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
• Serving suggestion: top with a little bit of shredded cheese and/or sour cream.

MEATLESS CHILI

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

INSANELY EASY VEGETARIAN CHILI

Steps:

• 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.