Holey Moley Veggie Chili Recipes

MOLE CHILI

Steps:

• Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
• Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
• Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
• Add the anchos with the stock to a food processor and puree until smooth. Set aside.
• Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
• Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.

INSANELY EASY VEGETARIAN CHILI

Steps:

• 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.
• 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.

VEGGIE VEGETARIAN CHILI

Steps:

• 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.

HOLEY MOLEY (VEGGIE) CHILI

Steps:

• Heat oil over medium heat.
• Add onions, chili powder, cumin and cayenne pepper; saute 5 minutes or until onions are tender, stirring occasionally.
• Add green peppers and garlic; saute for 1 minute.
• Add cocoa, tomatoes and water; bring to a boil.
• Add kidney and black beans, corn and bulgur.
• Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked.
• Add salt and pepper to taste.
• To serve, top with a dollop of yogurt and sprinkle with cilantro.

NO RECIPE RECIPE: SMOKY VEGGIE CHILI

Steps:

• Heat the oil in a large pot over medium heat. When it shimmers, add the onions, carrots, celery, and garlic and cook for a few minutes to soften. Add the beans, oregano, and spices of your choice. Season with salt and pepper, to taste, and cook, stirring frequently, until you can smell all your spices. Add the tomatoes with juices, water, and cilantro, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper, if needed. Transfer to a large serving bowl and serve with avocado, sour cream, and cheese.

VEGGIE CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot.

HOLY MOLY POTATO SOUP

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.