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 type of beans you want and adding or subtracting other ingredients to match your personal preferences. You can always freeze the leftovers.
Easy Veggie Burger Chili
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 of frozen corn
1 tablespoon of mild chili powder
1 teaspoon ground cumin
pinch of cayenne, to taste
Cooked barley or other whole grains of your choice
Divide veggie burgers into 1 “chunks. 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 of your choice .
6-8 servings
Chafing Dish Chili
This recipe will serve a crowd; it’s perfect for a buffet, or just freeze leftovers for future “fast food” meals.
2 large onions, chopped
2 green bell peppers, chopped
4 garlic cloves, minced
3 tablespoons of 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 lentils are tender. Turn off heat and let steep until ready to serve (or make ahead and refrigerate).
Reheat and transfer to a chafing dish or other buffet serving dish. Surround with cups or small bowls with handles, and your choice of:
Accompaniments to serve optional
Fat-free sour cream
sauce
Chopped cilantro
Sliced red, green and yellow bell peppers
Guacamole
Cooked whole grains
Bottled hot pepper sauce
10-12 servings
Chili squash
1 winter squash, about 2 pounds
1 large onion, minced
1/2 pound mushrooms, quartered or 1/2 “chunks
4 garlic cloves, minced
1 tablespoon of mild chili powder
1 teaspoon thyme
1 teaspoon 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 of 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 in a microwave dish 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 the onion, mushrooms, garlic, spices, and stock to a boil in a large pot. Reduce heat and simmer 5 to 10 minutes or until onion is tender. Add the pumpkin pulp, cut into chunks, along with the red bell pepper, pink beans, and lima beans. Bring back to a boil, reduce heat and simmer for an additional 5 to 10 minutes, or until fava beans are cooked. Add the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.
6-8 servings