MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
VEGETARIAN CHILI (SO GOOD IT FOOLED MEAT EATERS)
This chili is so good that I fooled a bunch of meat eaters at a party. They were raving about how good it was and I finally broke the news. This is a family favorite and make it pretty regularly. On the stove it's done in less than 1.5 hours. You can also do this in a slow cooker. Follow the first step and then reduce the...
Provided by stephanie tate
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 21
Steps:
- 1. Heat the olive oil in a large soup pot or dutch oven over medium heat, and saute the onion, carrots, celery, pepper, garlic, jalapeno, oregano, cumin, and chili powder for about 5 minutes to combine well.
- 2. Add the tomato puree, tomatoes, stock, and beans. Bring to a boil and then reduce to a simmer. Simmer uncovered for 50 minutes until vegetables are soft but still retain some firmness. Add additional stock or tomato juice to adjust the consistency if needed.
- 3. In a separate frying pan brown the vegetarian meat crumbles with salt and pepper.
- 4. To finish the chili add the vegetarian crumbles, tamari, lime juice and cilantro. Adjust the seasonings as needed. I find that I add a little extra chili powder and salt and pepper. Serve with plain yoghurt or sour cream, grated cheddar, and minced scallions.
"FOOL THE MEAT EATERS" CHILI
This recipe was adapted by my mother and myself from meat chili. We fed it to my dad and only told him afterwards it wasn't meat - he couldn't tell the difference! This is a fast and filling meal and is even better, cold or warm, the next day! I serve leftovers with tortilla chips or in a wrap. Also good with sour cream and/or cheese on top.
Provided by jellie
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rehydrate TVP if needed.
- Spray or oil a large pot.
- Chop the onion, hot peppers (if using- it is best to wear rubber gloves when cutting the hot ones!), and garlic and add to the pot.
- Chop remaining vegetables, add to pot and brown lightly.
- Add remaining ingredients; stir well and simmer at least 15 minutes.
- Taste (This is important!) Adjust spices to taste.
- Simmer an additional 15 minutes or so.
- Serve with garlic bread, toast, or on rice.
Nutrition Facts : Calories 295.6, Fat 2.4, SaturatedFat 0.4, Sodium 1845.6, Carbohydrate 56.6, Fiber 16, Sugar 14.1, Protein 16.5
ANDY'S ALL MEAT CHILI
This is the best chili I've ever had. No beans, lots of flavor, and lots of heat, the way chili should be.
Provided by - Andy
Categories Pork
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
- To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
- Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
- Don't forget to occasionally stir, so it doesn't burn!
- Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
- Remove pot from heat and let cool about 15-20 minutes.
- Return to burner and heat throughly.
- Repeat the last 2 steps as needed until chili is thick.
- Serve with crackers.
- Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.
Nutrition Facts : Calories 607.2, Fat 36.9, SaturatedFat 12.6, Cholesterol 157.4, Sodium 2097.5, Carbohydrate 25.2, Fiber 6.2, Sugar 9.8, Protein 45
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