Vegetarian Chicken Chili With Crushed Tortilia Chips And Cheese Recipes
VEGETARIAN CHICKEN CHILI WITH CRUSHED TORTILIA CHIPS AND CHEESE
I was craving Chicken Chili and since I no longer eat meat I knew I had to be creative. I decided to try my hand using Vegan Chicken chunks! To my surprise my recipe was amazing and my family loved it too. The carrots added just enough sweetness. The Greek Seasoning adds a hint of lemon flavor and oregano. My family couldn't tell the difference with the Vegan Chicken Chunks. I recommend using the Quorn brand because the texture and flavor is the closest to eating real chicken. I hope you enjoy ever how you like with vegan products or real dairy this is a amazing chili!
Provided by Cooking Ms. Wanda
Categories Corn
Time 58m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce. Stir and cook on medium heat. Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame. Cook 2 minutes then add garlic, cook until vegetables are tender. Be careful not to burn garlic. Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture. Stir and cook about 1-2 minutes being careful not to burn. Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes. Add chicken and corn, stir and taste (adjust seasonings as needed. Cook 10 more minutes and serve over rice if desired. Garnish with crushed tortilla chips, chopped tomatoes, chopped onions. Use vegan style grated cheese and sour cream if desired.
Nutrition Facts : Calories 299.7, Fat 8.7, SaturatedFat 1.2, Sodium 1245, Carbohydrate 51, Fiber 8.7, Sugar 14.4, Protein 9.4
PINTO BEANS WITH TORTILLA-CHEESE CRUST
Categories Bean Onion Side Bake Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 14
Steps:
- Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat. Add onions and bell peppers; sauté until soft, about 10 minutes. Add garlic; sauté 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper. Pour into 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill.)
- Preheat oven to 400°F. Sprinkle crushed chips over beans. Bake until heated through, about 30 minutes. Top with cheese; bake until melted, about 5 minutes. Top with 2 tablespoons cilantro.
CREAMY CHICKEN TORTILLA SOUP
I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.
Provided by carolinajen4
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, broth, beans and corn in medium saucepan.
- Stir together and bring to a boil.
- Reduce and bring to a simmer, add chicken and heat through.
- Turn off heat and stir in cilantro.
- Top each bowl of soup with cheese and crushed tortilla chips.
Nutrition Facts : Calories 193.8, Fat 4.7, SaturatedFat 1.3, Cholesterol 29.4, Sodium 1364.9, Carbohydrate 19.7, Fiber 4.2, Sugar 1.3, Protein 18.9
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