MEATLESS CHILI
My family loves this meal, and my husband didn't even realize the meat was 'missing' until after dinner that night when I mentioned it. I made it for my husband and I along with 3 other guys at hunting camp, and every last drop was gone! This recipe is modified (to make it meatless) from one found in Fix-It & Forget-It. Best of all, when I priced it out late 2006, it only cost $3.50 for the entire batch! If you are out all day, make it in the crock pot. Otherwise, if you forgot or need a *slightly* faster meal, let it simmer on the stove in a dutch oven for 1 1/2 - 2 hours.
Provided by Goji Girl
Categories Black Beans
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, green pepper, and celery in olive oil. (This step can be omitted if hurrying).
- Combine all ingredients (except optional additions) in a 5 qt slow cooker. Mix well.
- Cover and cook on low for 7-8 hours.
- If desired, add cooked noodles prior to serving.
- If desired, top each bowl with shredded cheddar cheese and/or sour cream.
Nutrition Facts : Calories 432.7, Fat 1.9, SaturatedFat 0.5, Sodium 647.5, Carbohydrate 82.2, Fiber 22.6, Sugar 8.5, Protein 25.6
MARVELOUS MEATLESS CHILI
Try this tasty WomansDay.com exclusive meatless chili recipe tonight. Everyone loves chili, so why not try the best meatless chili recipe on the web.
Categories vegetable recipes chili recipes healthy recipes vegetarian chili vegetarian chili Marvelous Meatless Chili
Time 8h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a 3- to 4-qt slow cooker, combine the onion, pepper, garlic, beans, chickpeas, corn, salsa, tomato sauce, cocoa chili, chili powder, cumin and 3/4 cup water.
- Cook, covered, until vegetables are tender and flavors are blended, 6 to 8 hours on low or 4 to 5 hours on high.
- Stir in the cilantro and serve with sour cream, cheese and toasted pumpkin seeds, if desired.
Nutrition Facts : Calories 323 calories
MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
HEARTY MEATLESS CHILI
Years ago I found a recipe for chili con carne. I tried it and changed the spices, reduced the oil and added vegetables to make it more attractive. Dozens have enjoyed the results and asked for the recipe! -Lois Beach, College Station, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 254 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 466mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 12g fiber), Protein 13g protein.
MEATLESS CHILI
I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.
Provided by Patsy Shipman Weidenbach
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h5m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 27.9 g, Fat 2.2 g, Fiber 8.3 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 505.5 mg, Sugar 2.8 g
MARVELOUS MEATLESS CHILI
Make and share this Marvelous Meatless Chili recipe from Food.com.
Provided by Pixies Kitchen
Categories Black Beans
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In 3 quart slow cooker mix all ingredients except cilantro. Cover and cook on low for 6 to 8 hours or until vegetables are tender and the flavors have combined.
- Stir in cilantro. Top with sour cream, cheese, or toasted pumpkin seeds.
Nutrition Facts : Calories 368.4, Fat 3.2, SaturatedFat 0.4, Sodium 942.5, Carbohydrate 70.4, Fiber 19.7, Sugar 5.1, Protein 20.2
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