Chili seasonings bring out the best in vegetables and beans; your family and friends will never miss meat. You can improvise with these recipes, using whatever types of beans you like and adding or subtracting other ingredients to match your personal preferences. You can always freeze leftovers.
Easy Veggie Chili Burger
4 frozen veggie burgers
1 16-ounce bag frozen bell pepper and onion mix
1 28-ounce can crushed tomatoes
1 16-ounce can pink kidney beans
1 16-ounce can chickpeas
2 cups frozen corn
1 tablespoon mild chili powder
1 teaspoon ground cumin
pinch of cayenne, to taste
Cooked barley or other whole grains of your choice
Break veggie burgers into 1″ pieces. Combine with all other ingredients in a large pot. Bring to a boil and simmer 5 minutes or longer, until ready to serve. Serve over cooked whole grains on your plate. choice.
6-8 servings
chili rub dish
This recipe will serve a crowd; it’s perfect for a buffet, or just to freeze leftovers for future “fast food” meals.
2 large onions, chopped
2 green bell peppers, chopped
4 garlic cloves, minced
3 tablespoons mild chili powder
1 tablespoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper, or to taste
5 cups of broth (or broth + beer)
1 pound green lentils
1 cup raw bulgur
2 28-ounce cans Italian plum tomatoes, undrained, split
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer, stirring occasionally, 30 to 40 minutes, until lenses are tender. Turn off heat and let sit until ready to serve (or prep and refrigerate).
Reheat and transfer to a chafing dish or other buffet serving dish. Surround it with cups or small bowls with handles and choose from:
Optional accompaniments to serve
Fat-free sour cream
Dip
Chopped cilantro
Red, green and yellow bell pepper slices
guacamole
cooked whole grains
bottled hot sauce
10-12 servings
pumpkin chili
1 winter squash, about 2 pounds
1 large onion, chopped
1/2 pound mushrooms, quartered or cut into 1/2″ pieces
4 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon of thyme
1 teaspoon of oregano
pinch of cayenne, to taste
2 cups of broth
1 red bell pepper, cut into 1/2″ pieces
1 can small red or pink kidney beans, drained
2 cups of frozen baby beans
2 cups frozen corn
2 tablespoons cider vinegar, or to taste
freshly ground black pepper
Cooked barley or other whole grains of your choice
Pierce the pumpkin with a knife in 2 or 3 places. Place on a microwaveable plate and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 more minutes, or until you can easily remove the meat from the skin.
Meanwhile, bring onion, mushrooms, garlic, spices and broth to a boil in a large pot. Reduce heat and simmer 5 to 10 minutes or until onion softens. Add the squash flesh, cut into chunks, along with the red bell pepper, pink beans, and fava beans. Return to a boil, reduce heat, and simmer an additional 5 to 10 minutes, or until beans are cooked. Add the corn and vinegar and adjust the seasonings. Serve overcooked whole grains.
6-8 servings