Vegetarian Chili From The Gene Autry Museum Of Western Heritage Recipes

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

VEGETARIAN CHILI FROM THE GENE AUTRY MUSEUM OF WESTERN HERITAGE

Vegetarian Chili from the Gene Autry Museum of Western Heritage image

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.

Provided by lynnski LA

Categories Stew

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 onion, large
1 cup celery, diced
2 green bell peppers, diced
3 large carrots, diced
2 cups red wine
1/4 cup tomato paste
1/4 cup cilantro, minced
1/4 cup lemon juice
2 tablespoons chili powder
3 tablespoons garlic, minced
1 tablespoon ground cumin
5 drops hot pepper sauce
2 tablespoons sugar
3 (14 ounce) cans crushed tomatoes
3 (15 ounce) cans garbanzoe beans, undrained
3 (15 ounce) cans kidney beans, drained and rinsed
salt (to taste)
pepper (to taste)

Steps:

Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.

Nutrition Facts : Calories 255.8, Fat 4.3, SaturatedFat 0.7, Sodium 645.8, Carbohydrate 39, Fiber 11.3, Sugar 8.5, Protein 10

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