#vegetarian chilli

[hungryforfood]

veggie bean chilli, with rice, soured cream, and cheese

[daisysdinnerdiary]

Vegetarian Chilli

[carolcooks2]

CarolCooks2 weekly roundup…October 10th-October 16th 2021…Environmental A-Z, Vegan BBQ Jackfruit, Pulled Pork, The Earthshot Prize,Smog and World Food Day...

CarolCooks2 weekly roundup…October 10th-October 16th 2021…Environmental A-Z, Vegan BBQ Jackfruit, Pulled Pork, The Earthshot Prize,Smog and World Food Day…

My Environmental A-Z, Music …in the US it’s National Pumpkin and Apple month…Pulled Pork, Vegan BBQ Jackfruit, Chilli Con Carne, The Earthshot Prize and World Food Day… Time is marching on and I am hearing little murmurings about Christmas…sigh…we are only just in October and we haven’t had Halloween yet…I mean Santa says it’s 69 sleeps…It is though nearly time to make those cakes and puddings if…

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[forgivenseventytimesseven]

So my husband has gone veggie due to his 2 anaphylaxis shock episodes last week. We figured the allergy was to something in a meat dish that was from 2 different fast food joints (doner/donner/donair meat). To avoid possible reactions he's decided to cut out meat Altogether (besides your standard fish). It has its benefits as I get to try yummy goodness filled food.

🌶️ The first dish is vegan chickpea curry with sweet potato, small pieces of cauliflower, and rice.

🌶️ Second dish is vegetarian chilli with rice.

My belly has been very happy and it's all full of flavour. I've actually enjoyed quorn mince more than beef mince.

[allwayshungry]

Easy Weeknight 5-Ingredient Bean Chilli

Serves: 6 Prep time: 15 min Cook time: 40 min

Ingredients

6tablespoons unsalted butter, divided

4pinches kosher salt, divided, plus more to taste

2(15.5-ounce) cans kidney beans, divided

2 1/2tablespoons chili powder

1large onion, finely diced (about 2 cups)

2green poblanos, finely diced (about 1 heaping cup)

1(28-ounce) can whole, peeled tomatoes

1 3/4cups water, plus more as needed

Directions

Drain and rinse 1 can of kidney beans. Dump onto a cutting board and roughly chop.

Set a large soup pot on the stove over medium-high heat. Add 2 tablespoons butter. When it’s melted and just starting to smell nutty, add the chopped beans. Spread into an even layer, then don’t touch! Fry for about 6 minutes until crispy. Transfer to a plate and sprinkle with a pinch of salt.

Immediately add another 2 tablespoons butter to the pot. When it’s melted, add the chili powder. Stir-fry for about 30 seconds until it’s very fragrant—but not longer, or else it will burn. Add the onions, poblanos, and a big pinch of salt. Stir to completely coat the vegetables in the chili butter. Cook, stirring every so often, for about 15 minutes until the vegetables are soft; lower the heat and add a small splash of water as needed to prevent any burning.

Meanwhile, rinse and drain the second can of beans.

When the vegetables are soft, add the canned tomatoes and their juices. Smash with a spoon to roughly break up the tomatoes. Add the water, chopped-fried beans, whole beans, remaining 2 tablespoons butter, and another big pinch of salt. Adjust the heat to bring to a simmer.

Simmer for about 15 minutes until the flavors are full and delicious to you. Taste and adjust the salt again if necessary.

[feefifofunfaery]

Vegetarian Chili for Kids

Vegetarian Chili for Kids

I finally perfected a kids vegetarian chilli recipe and my six year old is actually eating it.

When Your Child Throws You a Food Curve Ball

Last summer our six year old declared herself to be a vegetarian. I am 100% on board knowing it would only improve my cooking and all of our diets. Finding recipes was difficult because most kids are either vegetarian from birth or as adults have a more…

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[mellielearnstocook]

Veggie Chilli

I have actually made this once before, but this time went much better than last! I generally followed this recipe, but skipped the celery (I don’t like it) and added a sweet potato and a normal potato. The sweet potato took a while to cook but tasted great, while the regular potato took waay too long to cook - i had to break it up into smaller chunks, and then kinda gave up.

Also, I added a bunch of paprika and some tumeric, no oregano cause i ran out. As per this recipe, since it was a little watery I stuck a hand blender in to puree some, which made the base seem thicker - worked liked a charm. I’m letting it sit out uncovered for a while to thicken up.

Either way, it tastes really good!! That’s what matters. I want to try it again with veggie ground. Or just make one with meat... but then no cheese :(