Meatlesschiliiii Recipes

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.

Steps:

• Saute onion, green pepper, and celery in olive oil. (This step can be omitted if hurrying).
• Combine all ingredients (except optional additions) in a 5 qt slow cooker. Mix well.
• Cover and cook on low for 7-8 hours.
• If desired, add cooked noodles prior to serving.
• If desired, top each bowl with shredded cheddar cheese and/or sour cream.

Steps:

• Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
• Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
• Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
• To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
• Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

Steps:

• Cook and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.
• Stir in crumbles; cook 2 min.
• Add remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Steps:

• Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
• Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.

Steps:

• In a large saucepan over medium heat, add oil, onion, red pepper and garlic. Saute for about 5 minutes until soft.
• Add the crushed tomatoes, all of the beans, water, cumin, cilantro, cayenne, oregano, sugar, and pepper. Stir well.
• Bring to a simmer and simmer for 20-25 minutes.
• Serve in bowls with any, all or none of the optional garnishes.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro.