Share a recipe for vegetarian chili?

Answer 1

Slow Cooker Vegetarian Chili


Servings: 8

Ingredients:
1 (11 ounce) can condensed black bean soup
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil


Directions:
1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans,
baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic,
chili powder, parsley, oregano and basil.
2. Cook for at least two hours on High.




Vegetarian Chili

INGREDIENTS:

2 c Dried kidney pinto beans*
4 c Onions, chopped
2 c Green pepper, chopped
1/2 c Carrots, chopped
1-1/4 c Celery, finely chopped
3 cloves Garlic, minced
1 T Oil
1 t Basil
1 t Oregano
1 qt Canned tomatoes, chopped
2 T Raisins (or 1 Tbsp. molasses)
1 t Salt
1 t Cumin
1 T Chili powder
1/4 t Black pepper
1 Bay leaf
1 T Red wine vinegar

PREPARATION METHOD
Wash and soak beans overnight. In 4-quart saucepan, cover beans
with water and simmer 3 hours or until beans are tender.

Drain beans, reserving liquid.

Add water or tomato juice, if necessary to measure 2 1/2 cups.

Set aside.

In 4-quart saucepan, saute onions, peppers, carrots, celery, and garlic in oil.

Add basil and oregano and continue to cook 2 minutes longer.

Stir in tomatoes, raisins, salt, cumin, chili powder, pepper, bay leaf, cooked beans,
and reserved bean liquid.

Simmer 1 hour, stirring occasionally.

Add vinegar and continue to simmer 10 minutes longer.

Remove bay leaf before serving.

*Note: 5 cups canned kidney or pinto beans may be used in place of
dried beans, omitting steps 1 and 2. Add water or tomato sauce to
bean liquid to measure 2 1/2 cups. Makes 12 (1 cup) servings.

Answer 2

I got this recipe from allrecipes.com when I was looking for one last year. It is indeed very easy and good.

Insanely Easy Vegetarian Chili

Prep Time: 25 Minutes
Cook Time: 30 Minutes Ready In: 55 Minutes
Yields: 8 servings

"This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes and corn."

INGREDIENTS:
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell
pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh
mushrooms
1 (28 ounce) can whole peeled
tomatoes with liquid, chopped
1 (19 ounce) can kidney beans
with liquid
1 (11 ounce) can whole kernel
corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil

DIRECTIONS:
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Answer 3

Vegetarian Chili Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Extreme Chili

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence, recipe follows, garnish
Chopped green onions, garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 4

Veggie Vegetarian Chili

INGREDIENTS
1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/2 tablespoon garlic powder
DIRECTIONS
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.


1-2-3 Vegetable Chili

INGREDIENTS
1 (28 ounce) can tomatoes, undrained
1 (16 ounce) jar TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 (15 ounce) can black beans, rinsed, drained
1 (10 ounce) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 ounce) package KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
DIRECTIONS
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
Reduce heat to low; simmer 10 minutes.
Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

Answer 5

Oh, that sounds good, chili is so good when it's cold outside. How about this one...click on the link below.

http://allrecipes.com/Recipe/Insanely-Easy-Vegetarian-Chili/Detail.aspx