Recipes for vegetarian chili...what is your favorite...do you use Boca crumbles to substitute for hamburger?

Question

Tell how you make your favorite...do you use a certain bean or vegetable? THANKS in advance!

Answer 1

Most veg chili I do not use meat substitute but you can  use tvp, boca crumbles or morningstar. The beans I use are kidney, black, baked, navy, pinto, garbanzo, lentil. And the vegetables/fruit I use tomatoes, corn, onions, mushrooms, bell peppers, green peppers, jalapeno pepper, cilantro, garlic, parsley, celery, pickles, avocado, green beans, squash, kale, and spinach.

Vegetarian Chili -

Ingredients:

1 large can crushed tomatoes

1 can tomato paste

1 can corn kernels

2 cans red kidney beans

1 large can black beans

1 large can baked beans/bean in tomato sauce

1 can mushrooms

1 med onion

1 green pepper

2 cloves garlic

1 jalapeno pepper

1 chili pepper

1 bunch cilantro chopped finely

1 T cumin

1 T chili powder

1 t cayenne pepper

1 t oregano

1 t salt

Directions:

Heat oil in pan on med heat, chop onion, chili pepper, jalapeno pepper, garlic, add to oil, cook until onion is soft (not brown), chop green pepper, add green pepper + one can of mushrooms to pot drain kidney beans *rinse off beans before adding to get off bean slime* + add to pot, also add black beans, corn, baked beans,crushed tomatoes and tomato paste, mix well, add cumin,oregano,chili powder,cayenne pepper,cilantro and season to taste with s + p, cover and cook on low heat for at least an hour, stirring occasionally, serve with sourdough, corn bread or corn chips, enough for lunches and plenty to freeze.

http://community.livejournal.com/vegetar...

Answer 2

Ingredients

6 cloves garlic

2 large sweet white onions or red onions (approx 1 1/2 lbs)

3 cups water

2 (6 1/2 ounce) packages Fantastic Foods vegetarian chili mix  (this i find in vegeterian section in the grocery store)

2 (19 ounce) cans red kidney beans

1 (13 ounce) can hunts tomato paste

1 fresh red bell pepper, chopped

2 fresh carrots, chopped

1 stalk fresh celery, chopped

2 (10 ounce) cans sliced mushrooms (or equivalent amount of fresh mushrooms)

1 can crushed tomato (or equivalent amount of fresh tomato)

2 tablespoons chili powder (or to taste)

1/2 teaspoon ground cumin (or to taste)

2 teaspoons Tabasco sauce (or to taste)

1 teaspoon paprika (or to taste)

1 teaspoon cayenne pepper (or to taste)

1 tablespoon black pepper (or to taste)

salt (to taste)

Directions

1Mince or pulverize garlic.

2Chop onions.

3Chop half of the onion into small (1 cm by 1 cm) square pieces.

4Chop the other half into strips (1/2 cm by 8 cm).

5This is so you get aesthetically pleasing"strips" of onion in the chili.

6Chop the other fresh vegetables into small pieces.

7Saute (covered) the onions, garlic and carrots on medium heat for about three minutes.

8Add the remaining vegetables and continue to saute until the onions are just starting to soften, but before they become soft (about five minutes).

9Add the water and the Vegetarian Chili Mix (entire boxes) and the beans.

10Bring to a boil.

11Add canned vegetables and tomato paste.

12Add spices to taste and stir thoroughly.

13Simmer on very low heat for at least 25 minutes, stirring occassionally.

14Let cool to warm before serving.

15Tastes best if re-heated.

16Serve with grated"sharp" cheddar cheese and generously buttered bread.

Answer 3

This is the easiest chili recipe in the World!

Ingredients:

1 lb TVP (light life, morningstar farms or boca...I hate boca)

1 can chili magic (has the beans and the seasonings)

1 large can crushed tomatoes

1 package chichi's corncake mix

1 can creamed corn

Prepare the corncake mix according to the package's instructions.  It calls for the creamed corn.  Use soy milk instead of water for a creamier texture.  Place it in a baking dish and heat oven to temp called for.

Place the rest of the ingredients into another baking dish and stir them.

Heat both baking dishes in the oven as the directions call for on the corncake mix, and bake until the corncake is finished.

Then get both dishes out of the oven.  You can serve immedietely.  Place a few table spoon fulls of the corn cake into a bowl and them pour some chili over the cake.

The idea is to take a little corncake and little chili with each bite.  It is sweet and a tiny bit spicy, thick and rich.  It tastes so "meaty" and the beans are not too hard or overpowering.

The best part other than the fact that it is so easy, is the price.  On average it costs 13.00 to make and it serves up to 6 if your family eats normal portions.  In my house it's my 3 guys and me.  Let's just say there is none leftover.  In a matter of years I am going to have to make twice as much!

Please give this recipe a try.  It doesn't involve chopping or peeling and it ends up tasting like it did.  It's cheap enough for almost any budget!

P.S.-TVP is textured vegetable protein like ground style.  I wanted to make sure you knew that.

Answer 4

http://allrecipes.com/Recipe/The-Best-Ve...

And the best is Yves for substitute meat.

Answer 5

Different types of beans (white Northern, kidney, chili, garbanzo) with red & green bell peppers;  diced jalapeno peppers; onions & garlic;  several cans of diced tomatoes (with juice);  tofu cubes;  shredded carrot (acts as a natural sweetener and thickener) .... regular & chipolte chili powder, cumin, a little oregano, paprika, salt & pepper ...... I don't like the processed fake meat things - too many preservatives/chemicals.......

Answer 6

I like to keep it simple so don't have much to add to these great recipes but would like to make a couple of suggestions:

Try tempeh instead of regular tofu

Remember that garlic and onions should stand for at least 5 minutes after cutting up to maximize nutrients.

I rarely use "fake" meat in order to keep it more natural, but add more vegetables like diced zucchini.  The peanut butter suggestion sounds great and nutritious - I'll try it.

Answer 7

I use a chili mix from my grocery store....it comes in a little brown paper bag and lists all of the ingredients on the back.  it's vegetarian, but I can't remember the name, sorry.

Anyway, we use Morningstar Farms crumbles (sometimes), both dark and light kidney beans, red peppers, onion, diced tomatoes, and tomato sauce.  We make it pretty thick, and sometimes we add cheddar cheese on top and use tortilla chips to scoop it up.  Otherwise we make skillet corn bread.  It's one of my absolute favorites!!  You've got me hungry now......

Answer 8

this chili is amazing !

:D

im just gonna write what is says in the book.

chili con tofu with beans ;

have ready ;

2 1/2 cups cooked pinto beans.

enough water to cover the beans.

1 lb frozen tofu, thawed, squeezed dry, and torn into bite sized pieces.

preheat oven to 350 F.

whip together ;

1/4 cup water.

2 tbsp soy sauce.

1 tbsp peanut butter.

1 tsp onion powder.

1/2 tsp cumin.

1/4 tsp garlic powder.

pour this over the prepared tofu pieces and squeeze in so all liquid is absorbed evenly.

spread a cookie sheet with 1 tbsp oil.

spread the tofu pieces on the oiled cookie sheet and bake 20 minutes, flip them over and bake another 10 minutes on the other side.

saute in a heavy soup pan ;

1 tbsp oil.

1 large green pepper, diced.

1 large onion, diced.

2 gloves garlic, minced.

add to the pot ;

the cooked beans and water.

1 tbsp chili powder.

1 tsp cumin.

1 tsp salt.

the baked tofu pieces.

bring to a simmer and serve hot.

:D

it sounds kinda nasty cuz of the peanut butter,

but its amazingly good !