Megs Fabulous Veggie Chili Recipes

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Steps:

• Mix all ingredients in a large pot on the stove; simmer on a low hear for at least two hours before serving!
• Serve with sour cream and grated sharp cheddar cheese!
• If you want a thinner consistency, just add more water as needed.

Steps:

• Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
• Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
• Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
• Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
• This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.

Steps:

• Saute carrots and onion in hot oil in a 5 to 6-quart Dutch oven over medium heat for 7 minutes or until onions are translucent.
• Stir in half of red pepper packet from chili kit; stir in all of remaining packets.
• Saute mixture 2 minutes.
• Stir in tomato sauce and next 7 ingredients.
• Bring to a boil; cover, decrease heat to med-low and simmer, stirring occasionally, 30 minutes or until vegetables are tender.
• Serve with desired toppings.
• Tested with Wick Fowler's 2 Alarm Chili Kit.

Steps:

• In a large heavy pot, heat the oil over medium high heat.
• Add the onion and garlic, and saute until translucent.
• Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
• Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
• Add 1-2 chopped chipotle peppers and the beans.Stir well.
• Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
• Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
• Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
• Enjoy!

Steps:

• In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
• Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
• Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

Steps:

• Heat oil in a 5-qt Dutch oven.
• Add onions, green peppers and carrots; sauté over med heat until tender.
• Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.
• Simmer for 45-60 minutes or until done, stirring often, adjusting all seasonings to suit taste.
• About halfway through cooking time season with black pepper and more salt if needed.