Vegetarian Chili? Recipes, tips…?

Question by Jacob's Mommy (Plus One): Vegetarian Chili? Recipes, tips...?
I am making chili for about 30 guys, and one is a vegetarian so I am going to make him his own small pot of chili. I was wondering if anyone has used the Morningstar Ffarms ground crumbles before and how they tasted? Or if anyone has a really good recipe for vegetarian chili I would appreciate it.


Best answer:

Answer by libbyami
Andrea Evans Veggie Chili
1 tablespoon olive oil
2 medium onions, chopped
1 medium green pepper, seeded and chopped
3 cloves garlic, chopped
2 medium carrots, cut into 1/2-inch slices
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
1/2 teaspoon oregano
1/2 teaspoon cumin
2 tablespoons chili powder
2 (14-ounce) cans crushed tomatoes
1 can light beer
1 teaspoon salt
1 (8-ounce) can chickpeas, rinsed and drained
1 (8-ounce) can black beans, rinsed and drained
2 (8-ounce) cans pinto beans, rinsed and drained

Heat oil in large pot. Add onions, green pepper and garlic. Saute until onions are soft. Add carrots and cover for 2 minutes. Add the zucchini, squash, oregano, cumin and chili powder and saute for another 2 minutes. Add the tomatoes, beer and salt. Bring to a boil and then lower the heat to simmer for 10 to 15 minutes, lightly covered. Add the chickpeas, black beans and pinto beans and heat through until done and tender to taste. Serve with your choice of garnishes: chopped onions, cilantro, cheddar cheese, or sour cream.

What do you think? Answer below!

4 thoughts on “Vegetarian Chili? Recipes, tips…?”

  1. 1/12 teaspoon olive oil
    1/12 cup bell peppers (chopped)
    1/12 cup onions (chopped)
    1/2 clove garlic (minced)
    4.833 ounces stewed tomatoes
    2 1/2 ounces dark red kidney beans (undrained)
    2 2/3 ounces pinto beans (undrained)
    1/3 cup frozen corn (thawed)
    1/6 cup water
    1/6 cup long-grain rice
    1/2 tablespoon chili powder
    1/3 teaspoon salt
    1/4 teaspoon cumin
    1/6 teaspoon black pepper

    In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil.

    Reduce heat; cover and simmer for half an hour or until rice is cooked, stirring occasionally.

  2. I had vegetarian Chili once at a Chili COOK OFF.. it didnt win but was my favorite..

    they used Pineapple.. so what ever recipe you get.. add pineapple to it….

  3. My daughter is a vegetarian, and for her I substitute lentils for the meat. They thicken the mixture and add a meat-like texture. Here’s my recipe:

    Lg can crushed tomatoes
    Med can tomato sauce
    Small jar salsa (whatever ‘heat’ you like)
    Can of dark kidney beans (undrained)
    Can of light kidney beans (undrained)
    Small chopped onion
    1 1/2 cups uncooked lentils
    2 tbsp Worcheshire sauce
    2 cloves garlic
    1 tsp sugar
    1 tsp cumin
    chili powder to taste
    salt/pepper to taste

    Saute onions & garlic in small amount of olive oil. Combine the remainder of the ingredients. Simmer for about an hour on stovetop, or, for several hours on low in the crockpot. Great served over white rice. Add richness by topping with grated cheddar and a dollop of sour cream.

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