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Share Chili Recipes Here:

Posted by on Jan. 25, 2010 at 12:25 PM
  • 4 Replies

 Bold Vegan Chili:

Ingredients

  • 1 (12 ounce) package vegetarian burger crumbles
  • 3 (15.25 ounce) cans kidney beans
  • 1 large red onion, chopped
  • 4 stalks celery, diced
  • 2 red bell peppers, chopped
  • 4 bay leaves
  • 2 tablespoons hot chili powder
  • 3 tablespoons molasses
  • 1 cube vegetable bouillon
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon hot pepper sauce
  • salt and pepper to taste
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 cup hot water

Directions

  1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
  2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

 

by on Jan. 25, 2010 at 12:25 PM
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Replies (1-4):
single_and_preg
by on Jan. 25, 2010 at 4:14 PM

I make mine simple..

Ground beef

kidney beans

tomatoes

onion

green pepper

tomatoe paste

and just throw it all in a crock pot

then add cheese

MrsDavid
by on Jan. 25, 2010 at 4:50 PM

My DH won't eat a lot of beans, so I have to be creative.  He will eat this though, it's from the Betty Crocker website:

Crock pot White chicken chili

6

skinless chicken thighs (1 1/2 lb)

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

teaspoon ground cumin

1

teaspoon dried oregano leaves

1/2

teaspoon salt

1/4

teaspoon red pepper sauce

2

cans (15 to 16 oz each) great northern beans, drained, rinsed

1

can (11 oz) Green Giant® Niblets® white shoepeg corn, drained

3

tablespoons lime juice

2

tablespoons chopped fresh cilantro

 

1.

Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.

2.

Cover; cook on Low heat setting 4 to 5 hours.

3.

Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

"Who can protest and does not is an accomplice in the act" Talmud


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rkoloms
by on Jan. 26, 2010 at 4:10 PM

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.

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.

Robin in Chicago

single_and_preg
by on Jan. 26, 2010 at 4:24 PM

wow i need to learn from you guys! lol

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