Chunky Beef-And-Vegetable Chili Recipe

Yield: 8 Servings

3/4 lb chuck,Ground
2 c mushrooms,Sliced
1 c onion,Chopped
1 c yellow bell pepper,Diced
3 cloves garlic --,Crushed
2 1/2 c zucchini,Diced
1 1/2 c water
1 c carrot,Diced
2 1/2 T chili powder
1 T sugar
2 1/2 t cumin,Ground
1 1/2 t oregano,Dried
1/2 t salt
1/4 t pepper
1/4 t hot sauce
32 oz kidney beans -- (2 cans)
1 drained
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 and coarsely,Undrained
1 chopped
16 oz no-salt-added tomato sauce
1 (2 cans)

Cook the meat, mushrooms, onion, bell pepper, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble.

Drain mixture, and return to pan.

Add remaining ingredients, and bring to a boil.

Partially cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally.

Vegetarian Chili Texas Style

Yield: 6 Servings

2 c granule burger
2 c water,Boiling
1/4 c salad oil
1 c onions,Chopped
1 1/2 md green pepper,Diced
2 garlic cloves,Crushed
1 28-oz can whole tomatoes
2 15-oz can kidney,Cooked
-beans
3 8-oz can tomato paste/sauce
1 c water
1 T chili powder
1/2 t cumin powder
4 T sugar
2 t salt
1 t oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor.
Soak granule burger in boiling water for 10 minutes or more.
Place oil in heavy saucepan.
Combine onions, green pepper, garlic and saute in oil.
Add the granule burger to the sauteed vegetables, cook for 5 minutes.
Add the rest of the ingredients.
Simmer at least 1 hour.

Vegetarian Chili Recipe

Yield: 8 Servings

2 1/2 c kidney beans,dried,soaked
3 t salt
1 c tomato juice
1 c bulghur,raw
2 T olive oil
2 onions,med,coarsely chopped
4 garlic cloves,medium,crushed
3 celery stalks,coarse chopped
3 carrots,coarsely chopped
4 tomatoes,coarsely chopped
1 T lemon juice,fresh
2 T red chile,hot,ground
3 T red chile,mild,ground
1 t cumin,ground
1/2 t oregano,dried,pref. mexican
1 t basil,dried
1 black pepper,freshly ground
1 1/2 bell pepper(s)

1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.

2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.

3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.

4. Add the kidney beans, the water in which they cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.

Harrods Creek Fire Dept Vegetarian Chili

Yield: 1 Servings

3 c tomato juice
1 T pepper
3/4 c bulgur wheat
5 T chili powder
2 T safflower oil
1/2 t oregano
1 onion,diced
1 t cumin
3 stalks celery,chopped
1 t sweet basil leaf
3 carrots,chopped
4 md cloves garlic,pressed
1 (28 oz) can whole
1 1/2 green bell peppers,diced
-tomatoes,mashed
1 (30 oz) can dark red
1 T lemon juice kidney beans
1 T salt
1 1/2 c garbanzo beans,Canned

Place 1 cup tomato juice in a saucepan and bring to a boil over medium heat.
Remove from heat immediately and add bulgur wheat.
Cover and let stand for 15 minutes.
Heat safflower oil in a heavy pot over medium heat.
Add onion, cook until translucent.
Add celery, carrots, tomatoes, lemon jice, and spices.
Cook until vegetables are tender, about 10-15 minutes.
Add diced green pepper and cook another ten minutes.
Add kidney beans, garbanzo beans, bulgur wheat mixture and rest of tomato juice to pot.
Stir thoroughly and simmer for 30 minutes over low heat.
If too thick, add water as needed and stir occasionally so the bulgur doesn't stick.

Cincinnati (Greek) Vegetarian Chili

Yield: 4 Servings

1 md onion
1 rib celery,finely chopped
1 md carrot,finely chopped
2 cloves garlic,minced
4 1/2 c water
1 cn tomato paste
1 t each chili powder,cinnamon
1 & salt
1/2 t each paprika,black pepper,
1 oregano & cumin
1/4 t each ground allspice,cloves
1 & nutmeg
1 bay leaf
1/3 c bulgur wheat

In heavy saucepan, saute onion, celery & carrot (I use balsmatic vinegar).
Stir in garlic & cook another minute.
Add water, tomato paste & spices.
Bring to a boil, reduce heat & simmer 30 minutes.
Add bulgur wheat and and cook another 30 minutes.
Add more water if necessary.
Remove bay leaf before serving.

Chunky Vegetarian Chili

Yield: 11 Servings

1 md green pepper,chopped
1 md onion,chopped
3 cl garlic,minced
1 T cooking oil
2 cn mexican stewed tomatoes
-undrained,(14 1/2 oz. ea.)
1 cn kidney beans,rinsed drained
- (16 oz,.)
1 cn pinto beans,rinsed drained
-(15 oz.,)
1 cn whole kernel corn,drained
-(11 oz.)
2 1/2 c water
1 c long grained rice,Uncooked
1 T to 2 tb chili powder
1 1/2 t cumin,Ground

In a Dutch oven, saute green pepper, onion and garlic in oil until tender.
Stir in all remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.
If thinner chili is desired, add additional water.
Serves 11.

Great Vegetarian Chili Recipe

Yield: 5 Servings

1 c tvp,reconstituted
1 1/2 c finely onions,Chopped
1 1/2 t fresh garlic,Minced
1/3 c chopped green chiles,Canned
- undrai,ned
1 c tomatoes,Diced
1/2 t vegit (salt substitute)
1 t leaf oregano,Dried
1 t cumin
1 1/4 t chili powder
3 c red kidney beans,Canned
-drained &,rinsed
1 1/2 c low-sodium tomato juice

Combine the onion & garlic in large skillet or saucepan & cook,
covered, over low heat until soft, stirring frequently to prevent
scorching.

Add all other ingredients and mix thoroughly. Cook over medium heat
until bubbling hot.