Guest guest Posted December 24, 2009 Report Share Posted December 24, 2009 Good Old Vegetarian Chili Stove Top or Slow Cooker Ingredients (mix and match the bean types) 1 (15 oz) can pinto beans - drained and rinsed 1 (15 oz) can black beans - drained and rinsed 1 (15 oz) can light red kidney beans - drained and rinsed 1 (15oz) can dark red kidney beans - drained and rinsed 2 (28 oz) cans crushed tomatoes 1 (28 oz) can diced tomatoes 2 cups celery, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1 medium red onion, diced 2 T ground cumin 3 T garlic powder or a few crushed cloves 4 T chili powder Directions Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high. Number of Servings: 8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2009 Report Share Posted December 25, 2009 Here are my two favorite chili recipes: Crockpot Cheesy White Cauliflower Chili 1 tbsp. vegetable oil 2 onions finely chopped 4 cloves garlic, minced 1 tbsp. cumin seeds 1 tbsp. dried oregano leaves 1 tbsp. chili powder 1 tsp. salt 1/2 tsp. cracked black peppercorns 1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained 3 cups vegetable stock 3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained 1 to 2 jalapeno peppers, minced 1 green bell pepper, minced 2 cups shredded Monterey jack cheese 4 ozs. cream cheese, cut into 1/2 inch cubes and softened 1 can chopped mild green chilies finely chopped green onions, optional, for garnish finely chopped cilantro, optional, for garnish In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling. Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro. If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.NOTE: if you don’t have a slow cooker, you can certainly simmer this on the stove, stirring and adding liquid as needed.  Best Chili Ever – you can use any bean; 1 can = 1/5 cups home cooked 2 (28-ounce) can diced tomatoes 4 cups vegetable broth 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 1 cup frozen baby lima beans or regular lima beans or corn 1 cup chopped onion 1/2 green bell pepper, seeded and chopped 2 cloves garlic, minced 1 can tomato paste 2 tablespoons chili powder, or more to taste 2 tablespoons dried Mexican oregano or regular oregano (or more to taste) 2 teaspoons ground cumin (or more to taste) 1 teaspoon ground coriander (or more to taste) 1 to 2 teaspoons cayenne pepper 1-2 Tbl masa, mixed with cold water 1/2 cup shredded Monterey jack cheese 1/3 cup chopped fresh cilantro leaves Salt to taste (I add this last) If you don’t have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. 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 masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices. Just before serving, top each serving with shredded cheese and cilantro.  Howard ________________________________ Bertha Robbards <bertharobbards23 Wed, December 23, 2009 9:49:56 PM Good Old Vegetarian Chili  Good Old Vegetarian Chili  Stove Top or Slow Cooker Ingredients (mix and match the bean types) 1 (15 oz) can pinto beans - drained and rinsed 1 (15 oz) can black beans - drained and rinsed 1 (15 oz) can light red kidney beans - drained and rinsed 1 (15oz) can dark red kidney beans - drained and rinsed 2 (28 oz) cans crushed tomatoes 1 (28 oz) can diced tomatoes 2 cups celery, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1 medium red onion, diced 2 T ground cumin 3 T garlic powder or a few crushed  cloves 4 T chili powder Directions Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high. Number of Servings: 8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2009 Report Share Posted December 26, 2009 Those sound awesome, Howard. I added them into our files. I want to try the white cauliflower one soon. Thank you. ~ PT ~ , AIK Restoration & Repair <aik_randr wrote: > > Here are my two favorite chili recipes: > > Crockpot Cheesy White Cauliflower Chili > 1 tbsp. vegetable oil > 2 onions finely chopped > 4 cloves garlic, minced > 1 tbsp. cumin seeds > 1 tbsp. dried oregano leaves > 1 tbsp. chili powder > 1 tsp. salt > 1/2 tsp. cracked black peppercorns > 1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained > 3 cups vegetable stock > 3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained > 1 to 2 jalapeno peppers, minced > 1 green bell pepper, minced > 2 cups shredded Monterey jack cheese > 4 ozs. cream cheese, cut into 1/2 inch cubes and softened > 1 can chopped mild green chilies > finely chopped green onions, optional, for garnish > finely chopped cilantro, optional, for garnish > In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine. > Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling. > Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro. > If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.NOTE: if you don’t have a slow cooker, you can certainly simmer this on the stove, stirring and adding liquid as needed. >  > Best Chili Ever †" you can use any bean; 1 can = 1/5 cups home cooked > 2 (28-ounce) can diced tomatoes > 4 cups vegetable broth > 1 (15-ounce) can black beans, rinsed and drained > 1 (15-ounce) can white (cannellini) beans, rinsed and drained > 1 (15-ounce) can red kidney beans, rinsed and drained > 1 cup frozen baby lima beans or regular lima beans or corn > 1 cup chopped onion > 1/2 green bell pepper, seeded and chopped > 2 cloves garlic, minced > 1 can tomato paste > 2 tablespoons chili powder, or more to taste > 2 tablespoons dried Mexican oregano or regular oregano (or more to taste) > 2 teaspoons ground cumin (or more to taste) > 1 teaspoon ground coriander (or more to taste) > 1 to 2 teaspoons cayenne pepper > 1-2 Tbl masa, mixed with cold water > 1/2 cup shredded Monterey jack cheese > 1/3 cup chopped fresh cilantro leaves > Salt to taste (I add this last) > If you don’t have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. 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 masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices. > Just before serving, top each serving with shredded cheese and cilantro. >  Howard > > > > > ________________________________ > Bertha Robbards <bertharobbards23 > > Wed, December 23, 2009 9:49:56 PM > Good Old Vegetarian Chili > >  > Good Old Vegetarian Chili >  > Stove Top or Slow Cooker > > Ingredients (mix and match the bean types) > > 1 (15 oz) can pinto beans - drained and rinsed > 1 (15 oz) can black beans - drained and rinsed > 1 (15 oz) can light red kidney beans - drained and rinsed > 1 (15oz) can dark red kidney beans - drained and rinsed > > 2 (28 oz) cans crushed tomatoes > 1 (28 oz) can diced tomatoes > > 2 cups celery, diced > 1 small red bell pepper, diced > 1 small yellow bell pepper, diced > 1 medium red onion, diced > 2 T ground cumin > 3 T garlic powder or a few crushed  cloves > 4 T chili powder > > Directions > Heat a large sauté pan over medium high heat, spraying with cooking spray. > Cook vegetables until they are slightly soft - about 6-7 minutes. > > Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow > cooker. When vegetables are done, add them to the mixture and combine > thoroughly. > > For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often. > > For Slow Cooker: Simmer for 6-7 hours on high. > > Number of Servings: 8 > > Quote Link to comment Share on other sites More sharing options...
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