Lima Bean Meatless Chili Recipes

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
• Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
• Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
• Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
• Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

BEANLESS BEEF CHILI

Steps:

• Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
• Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
• Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

VEGETARIAN CHILI

Steps:

• In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
• Just before serving, top each serving with shredded cheese and cilantro.

HEARTY MEATLESS CHILI

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro.

"MEATY" MEATLESS DOUBLE-BEAN CHILI

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.
• Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.
• Remove bay leaf. Top individual servings with green onions and olives.

MEATLESS CHILI

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

LIMA BEAN MEATLESS CHILI

Steps:

• Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
• Simmer until beans are tender.
• Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
• You may add ham, or smoked sausage or any other meat you like as an option.

MEATLESS CHILI

Steps:

• Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
• Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.

SPICY MEATLESS CHILI

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.

HEARTY MEATLESS CHILI

Steps:

• COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
• ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.