Naturally Vegetarian Recipes
a division of WhiteStone Development LLC
Healthy Vegetarian Recipes
Vegetarian Chili Recipes
The advent of "chili" pre-dates earlier than we may have thought, as the Aztecs, Incas, and Mayans ate a meal consisted of meat, beans, peppers, and herbs. Chili warms the stomach, and warms the hands, on cold winter nights. You can freeze it in separate containers and thaw one out. These recipes call for either Quorn (which is made from mushrooms), Boca, which calls for Soy meat, or Walnut/Cauliflower meat. See which one you like most and let us know!
Some people like kidney beans but you can always eliminate them. However, one cup of kidney beans has 22% of Iron, 4% of Vitamin C, 6% of Calcium, 45% of Fiber, 31% of Protein, 23% of Vitamin B1, 20% of Potassium, and 19% of Magnesium, so you may want to keep them in the pot.
Soy-Free Mock Ground Beef
Ingredients:
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1 med Cauliflower (trimmed, washed and dried, and broken into florets)
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2 c Walnut Halves (raw)
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1 med Tomato (chopped)
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2 T Olive Oil
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3 Garlic Cloves (minced)
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1/8 t Dried Sage
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½ t Cumin
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2T Chili Powder
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1 t Natural Liquid Smoke
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½ t Sea Salt
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4 T Unfermented Soy Sauce
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2 cans Chili beans (opt)
Directions:
1. Preheat oven to 350º. Prepare a parchment-lined cookie sheet.
2. In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.
3. Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.
Note: to turn into chili, add another 2 T Chili Powder and 1 t Cayenne
6 - 8 Servings (1 Cup Servings)
363 Calories Per Serving
Ingredients:
Naturally Vegetarian Chili
Ingredients:
1 T Chopped Garlic
3 Cans Kidney Beans, Dark Red (preferably with chili gravy)
2 Cans Chili Beans
2 Red Bell Pepper, chopped
4 Cans Tomato Paste (6 oz each OR 2-12 oz)
2 Bags Quorn Griller or Veggie Ground Crumbles
3-4 T Vegetable or Corn Oil
1 Onion, Chopped
1 t Oregano, dried
1 t Cumin, dried
1 t Paprika, dried
1 t Garlic, dried
1 t Sea Salt
24 oz Water (use the tomato paste cans to clean out each can)
1 t Red Pepper
4 T Chili Powder
Directions:
1, Brown the meat, garlic powder, onion, cumin, oregano, paprika, sea salt on Low Heat.
2. Add Bell Pepper, Onion, Garlic (fresh), on Medium Heat. Cook for 5 minutes.
3. When meat is warm, add Kidney Beans, Tomato paste, add water and Chili Powder.
4. Reduce heat ot Low Heat.
5. Cover and simmer for 30 minutes, stirring occasionally at Low Heat.
6. Add Red Pepper and simmer at Low Heat for 2-3 Hours.
Serve and Enjoy!
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