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Old 01-22-2015, 08:04 PM
 
1,153 posts, read 3,602,986 times
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any good vegetarian chil recipes welcomed
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Old 01-22-2015, 08:46 PM
 
Location: Alaska
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I made a Boca burger chili and it was great! The burger gives the chili a little smokey flavor. I used pinto beans, bay leaf, cumin, onions, green bell pepper, chile powder and garlic.
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Old 01-23-2015, 08:41 AM
 
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This is our favorite chili recipe! I've won two cooking contests with it and I cook it all the time for home and also for get-togethers.

I am posting my original recipe, although now I prepare and serve it vegan, leaving out the cheese and sour cream.

I usually saute the veggies and then finish in the crockpot.


Vegetarian Chipotle Chili

1/4 cup olive oil
1 1/2 cups onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
2 teaspoons chipotle chili powder
2 Tablespoons tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 (28-ounce) can whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 (15-ounce) cans kidney beans, drained
1 (15-ounce) can pinto beans, drained
2 tsp Chipotle Tabasco sauce
Salt to taste

Garnish:

16 ounces sour cream
2 Tablespoons Chipotle Tabasco sauce
8 ounces shredded sharp cheddar cheese (2 cups)

Instructions:
Heat oil in large heavy pot over high heat.
Add onions garlic, cumin pepper flakes and black pepper.
Sauté until onions are transparent.
Stir in chili powder and tomato paste.
Sauté for 30 seconds then stir in celery, carrots and peppers.
Cook and stir for 2-3 minutes.
Stir in tomatoes, tomato juice and beans.
Bring the mixture to a boil.
Reduce heat and simmer for 20 minutes.
Stir in the Chipotle Tabasco sauce and season to taste.

To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream.
Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese.
Serve immediately.
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Old 01-25-2015, 07:34 PM
 
Location: Philaburbia
41,957 posts, read 75,192,887 times
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1 onion, minced
3-4 cloves of garlic, minced
2-3 jalapeno peppers, minced
3 cans of beans (your choice), drained
29 oz. can of diced tomatoes (or three pints of home canned tomatoes)
1 bottle of beer (your choice)
1 T cumin
1 T cilantro
Pepper to taste

Combine all the ingredients; cover and cook 3-4 hours on low heat (or 30 minutes on the stove in a stock pot)
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Old 02-19-2021, 05:07 AM
 
Location: Durm
7,104 posts, read 11,602,228 times
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Hi, I know this is an old thread, but I wonder if the recipe above can be made in the instant pot, and how best to do that?

I've used my instant pot only with recipes specific to it and am not sure of the best way to convert...thanks!
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Old 02-19-2021, 06:52 AM
 
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I believe either of those would be easy in an Instapot. I'd probably sauté my onions, garlic, peppers and spices first in a skillet and then add that and everything else to the Instapot and let it rip. I'd also add these ingredients to either of the above recipes for more of my flavor of chili:

rehydrated chipotle peppers
Liquid Smoke - careful with this, strengths are all over the map but it really adds to the flavor of veggie chili
coriander and turmeric
any of the veggie meat crumbles like Beyond, Gardein, Impossible
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Old 02-19-2021, 07:37 AM
 
Location: Durm
7,104 posts, read 11,602,228 times
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Thanks! I think I can use the Instant Pot saute function - I've used that for Indian food - I'm never sure how long to let it pressure cook. Regardless it all sounds delicious
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Old 02-24-2021, 04:40 PM
 
Location: Western North Carolina
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Lot's of good vegetarian options here on the thread.

I'm getting ready to use one I found that actually adds dry roasted peanuts for added texture. Can't wait to try it.
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