Rootin Tootin Vegetarian Chili Recipes
ROOTIN'-TOOTIN' CINCINNATI CHILI
Steps:
- In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil., Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onions and cheeses if desired.
Nutrition Facts : Calories 310 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein.
ROOTIN' TOOTIN' CHILI
This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal.
Provided by Jason B
Categories One Dish Meal
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef over medium-high heat. Once browned, put in the onions, bell pepper and jalapeno. Cook for 2-3 minutes, stirring occasionally. Remove from heat and drain grease.
- Return beef mixture to a large stockpot. Add the remaining ingredients and cover the pot. Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.
Nutrition Facts : Calories 585.2, Fat 12.5, SaturatedFat 4.3, Cholesterol 46.3, Sodium 2046.5, Carbohydrate 85.8, Fiber 22.4, Sugar 17.4, Protein 38.5
ROOTIN'-TOOTIN' NO-FAIL CHILI
I've been making this recipe for years, and it's always a hit. Serve it alone, on hot dogs, with nacho chips, or top spaghetti with a sprinkling of shredded cheese for a kickin' chili mac!
Provided by jacru
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a dutch oven, add oil and cook ground beef on medium heat until no longer pink, but not browned.
- Add onion, green pepper, garlic and celery. Season with salt and pepper and saute until the vegetables become somewhat soft, about 10 minutes.
- Drain mixture in a colander and add back to pot.
- Add remaining ingredients (except cheese), stirring well after each addition.
- Bring chili to a simmer, cover, and cook on stove 3 to 4 hours. If chili is too thin, put the lid ajar for last 30-60 minutes of cooking.
Nutrition Facts : Calories 653.1, Fat 39.2, SaturatedFat 14.1, Cholesterol 154.2, Sodium 1830.3, Carbohydrate 31, Fiber 11, Sugar 16, Protein 49
ROOTIN' TOOTIN' VEGETARIAN CHILI
Categories Soup/Stew Bean Side Stew Fourth of July Super Bowl Vegetarian Quick & Easy High Fiber Father's Day Dinner Lunch Buffet Fall Winter Healthy Vegan Potluck
Yield 8-10 people
Number Of Ingredients 19
Steps:
- 1. Heat oil in large pot on medium heat. 2. Add diced onions and cook until golden but not burnt. 3. Add garlic and jalapeno's stir less than a minute. 4. Add soy mince and cook until browning about 2-3 minutes. 5. Add spices, stir for about 30 seconds and add everything else. 6. Bring to boil, turn heat down to low and simmer for an hour, stirring every so often so doesn't burn bottom of pot. Let liquid reduce. 7. Should be thick-ish not watery. Taste often and adjust salt (seasoning). 8. Serve in bowl with accompaniments; Chopped Cilantro (Coriander) Chopped Green Onions *Grated Cheddar Cheese *Sour Cream (*optional vegan brands) Also delish on a vegetarian hot dog (chili dogs) and on top of fries (chili fries) topped with cheese...YUMMM Enjoy!
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