vegetarian chilli recipe?

Question

we are having chili cook out contest. does any one has recipe for award winning chilli?

Answer 1

Black Bean Chili

Ingredients

(6 servings)

4 c Dried black beans
2 tb Oregano, dried
2 ea Onions, large, chopped
1 1/2 c Green peppers, finely diced
1 x Warm flour tortillas
2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
3 tb Garlic, minced

Instructions

Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately

Answer 2

Vegetarian Halftime Chili Recipe

This is the perfect vegetarian chili recipe to serve at your next chili get together. Serve with grated cheese, onions, and tortilla chips for dipping.

Ingredients
• 3 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 8 large garlic cloves, chopped
• 2 19 oz. cans red kidney beans
• 2 19 oz. cans dark red kidney beans
• 1 envelope taco seasoning or 1/4 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 15oz can tomato sauce
• 3 cups chicken broth or vegetable broth
• 1 6oz can tomato paste


Directions

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add beans, taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve.

Answer 3

Chunky Vegetarian Chili:

This is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips, and in school lunches in a thermos.

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Yield: 8 servings (serving size: 1 cup)

Answer 4

Vegan Chili

olive oil
1 or 2 large red onions -- diced
2 cloves garlic -- minced
1 red pepper -- diced fairly large
1 green pepper -- diced fairly large
1 yellow pepper -- diced fairly large
2 cans whole tomatoes -- (28 oz.)
2 tablespoon cumin
1 tsp cayenne (or to your taste)
1 pkg.frozen corn
2 cans black beans (or any other kind of beans, I like to mix pintos & great northerns)
1 cup picante sauce
Salt to taste
grated cheddar -- if desired
cashew nuts -- if desired

Saute onions in the olive oil.
Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.
Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.
Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.

Answer 5

VEGETARIAN CHILI

3 tbsp. olive oil
2 lg. onions, coarsely chopped
4 lg. cloves garlic, finely chopped
1 (4 oz.) can mild or med. green chilies
3 (14 oz.) cans stewed tomatoes
2 green peppers, chopped
2 lg. carrots, chopped
1 (15 oz.) can kidney beans, drained and rinse
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can lima beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 med. zucchini, diced
1/2 tsp. salt
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. cinnamon

Heat oil in heavy pot. Saute onions, add garlic, chilies, green peppers, and carrots and saute another 3-5 minutes. Add canned tomatoes with juices and seasonings and cook 25 minutes, stirring frequently. Add beans and zucchini and season to taste. Cook 10 more minutes and serve.

Answer 6

One pot chilli with cheese and pickled cucumbers.

Answer 7

Pick any chili you like and don't add any meat.