Vegan Crockpot Chilis

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* Exported from MasterCook *

 

Spud Chili

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

2 tablespoons oil

4 cloves garlic -- minced

1 jalapeno -- seeded & minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon dried basil

1/2 teaspoon dried oregano

2 14.5 oz cans diced tomatoes

3 cups vegetable broth

3 potatoes -- scrubbed & diced

1 medium bell pepper -- finely chopped

2 15 oz. cans pinto beans -- rinsed & drained

salt & pepper to taste

 

In a Dutch oven, saute onion in oil over high heat until browned. Add

garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute,

stirring often, about 2 mins. Add tomatoes with juice and veg. broth, stirring

to loosen bits of browned food on bottom of pan. Bring to a boil. Add potatoes

& bell pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins,

stirring occasionally. Add beans and cook another 10-15 mins. Season with salt

& pepper to taste.

 

 

 

 

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Per serving: 440 Calories (kcal); 8g Total Fat; (15% calories from fat); 20g

Protein; 76g Carbohydrate; 1mg Cholesterol; 850mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Uncle Roy's Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 28 oz. can stewed tomatoes -- broken up (w/liquid)

1 15 oz can Mexican-style tomatoes -- broken up

(w/liquid) (15 to 16)

3 tablespoons chili powder

1 tablespoon Tabasco sauce

2 medium onions -- chopped

2 15 oz can kidney beans -- rinsed & drained

(15 to 16)

2 cloves garlic -- minced

OPTIONAL: 1/2 cup TVP granules

OPTIONAL: habanero powder to taste*

 

Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and

cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes.

Add beans and simmer another 20-30 minutes.

The cooking time is very flexible. The main reason for the longer cooking

time is to allow the spices to blend with the other ingredients.

 

 

 

 

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Per serving: 428 Calories (kcal); 6g Total Fat; (13% calories from fat); 26g

Protein; 70g Carbohydrate; 0mg Cholesterol; 71mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Habanero powder is a specialty item available from Stonewall Chili

Company and possibly some other similar companies.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Chili

 

Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

Vegan Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 medium zucchini -- chopped

1 medium red bell pepper -- chopped

1 medium green bell pepper -- chopped

3 carrots

peeled and chopped

3 celery ribs -- chopped

2 medium onions -- chopped

2 large tomatoes -- chopped,

OR 14 1/2-ounce canned Italian peeled

tomatoes

drained and chopped

15 1/4 ounces canned whole kernel corn -- well drained

15 1/4 ounces canned garbanzo beans -- (chick-peas),

rinsed and well drained

2 teaspoons chili powder

2 teaspoons ground cumin

15 ounces canned mild salsa

1/3 cup tomato paste

Salt and pepper

 

When you want a lighter version of chili try this variation. Chopping the

vegetables takes a little time, but after turning everything into the slow

cooker, the machine does all the work. Serve over brown rice and top with

a little shredded cheese and plain nonfat yogurt.

 

MAKES 4 TO 5 SERVINGS

 

1. In a 4-quart electric slow cooker, mix together the zucchini, bell

peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili

powder, cumin, and salsa.

 

2. Cover and cook on the low heat setting about 8 hours, or until the

vegetables are almost tender.

 

3. Stir in the tomato paste. Season with salt and pepper to taste.

 

Converted by MC_Buster.

 

 

 

 

 

 

 

 

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Per serving: 186 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g

Protein; 43g Carbohydrate; 0mg Cholesterol; 473mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetarian Chili with Rice

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Rice

Soups & Stews Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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12 ounces dry beans--kidney -- chili, or Jacob's

Cattle (soaked over night

and cooked with 1/2 teaspoon chili

powder and 1/4 teaspoon dried chili

flakes under 15 lbs pressure for 7

minutes-- reserve cooking liquid)

2 teaspoons tamari soy sauce

1/4 cup water

3 small onions -- chopped--about 1 cup

3 small carrots -- chopped--about 1 cup

3 small peppers -- chopped--about 1 cup

5 tomatoes -- peeled and coarsely

chopped--about 2 cups

1 large can tomato juice--no salt added if possible

1/2 teaspoon cayenne pepper

1 1/2 teaspoons dried cumin powder

1/2 teaspoon black pepper -- or to taste

1 1/3 cups brown rice-uncooked

 

In a soup pot, heat water and tamari. When water just begins to boil,

add onions, carrots, and peppers. " Saute " until vegetable start to

soften. Add tomatoes and cook 3 minutes longer. (If fresh tomatoes

are out of season used canned and skip the 3 minutes additional

cooking.) Add remaining ingredients and enough of the been cooking

liquid to give to appropriate chili consistency. Bring to the boil.

Reduce heat and cover. Simmer at least 50 minutes to cook the rice.

You can cook much longer--even all day in a crock pot.

 

8 large servings.

 

 

 

 

 

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Per serving: 457 Calories (kcal); 4g Total Fat; (6% calories from fat); 16g

Protein; 104g Carbohydrate; 0mg Cholesterol; 821mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 18 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : NOTES:

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0