Champion Chili Vegan Recipes

CHAMPION CHILI (VEGAN)

Champion Chili (Vegan) image

Recipe from Compassion Over Cruelty website. Sounds like a great vegan chili, full of fiber-full veggies and fulfilling meal either by itself or served over rice or pasta.

Provided by QueenQT26

Categories Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup boiling water
1 cup dry textured vegetable protein (TVP)
2 (16 ounce) cans chopped tomatoes
1 (3 ounce) can tomato paste
1 cup frozen corn
1 zucchini, chopped
2 carrots, chopped
1 large onion, coarsely chopped
1 bell pepper, chopped
1 jalapeno pepper, minced
3 tablespoons chili powder (or more to taste)
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 (15 ounce) can pinto beans or 1 (15 ounce) can black beans

Steps:

Pour the boiling water over the TVP and let sit for 5 minutes.
Combine with the remaining ingredients except the beans.
Cover and simmer for 1 hour.
Add the beans and simmer for an additional 30 minutes.

Nutrition Facts : Calories 125.9, Fat 1.5, SaturatedFat 0.3, Sodium 292.4, Carbohydrate 25.8, Fiber 7, Sugar 8, Protein 6.2

C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE

C. V. Woods World Championship Chili Con Carne image

Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great.

Provided by Pepina Rae

Categories Pork

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

3 lbs chicken, cut into pieces
1 1/2 quarts water
1/4 cup celery, finely chopped
7 cups tomatoes, peeled, chopped
2 teaspoons sugar
6 green chilies, long
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon msg
1 tablespoon black pepper
4 teaspoons salt
5 tablespoons chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 garlic cloves, chopped
1/2 lb beef suet
5 lbs pork chops, center cut, thin (3/8-inch cubes)
4 lbs flank steaks (3/8-inch cubes)
3 medium onions, 1/2-inch pieces
3 green peppers, 3/8-inch pieces
1 lb monterey jack cheese, shredded
1 lime, juice of

Steps:

Simmer chicken pieces in water for 2 hours.
Strain broth and reserve.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
Render suet.
Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
Add browned pork to broth mixture and cook slowly 30 minutes.
Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
Add to pork mixture.
Return to boil and simmer slowly about 1 hour.
Add onions and green peppers.
Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving.
About 5 minutes before serving time, add cheese.
Immediately before serving, add lime juice and stir with wooden spoon.

Nutrition Facts : Calories 1189.8, Fat 77, SaturatedFat 33.1, Cholesterol 365, Sodium 1315.8, Carbohydrate 14.9, Fiber 4.2, Sugar 7.1, Protein 104.6

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