Stocking up on recipes for Fall/Winter-Vegetarian Chili (ingredients, celery, carrots)

[momtothree]

And I want to find a good Vegetarian Chili. What are your tried and true favorites? There are tons online but I rather have recommendations from actual used recipes.

I am going to try this new one with adaptations:

Shoot Out Chili Recipe : Nikki Dinki : Recipes : Food Network

This was a fave last year: Post Punk Kitchen Forum • View topic - Lucy's Real Vegetarian Chili ???

[BlynBrown]

Here's one I've made many times.



Ingredients:
1 can whole tomatoes (12 oz)
3/4 cup bulgar
2 tbsp vegetable oil
1 med onion; coarsely chopped
3 celery stalks; chopped
3 carrots; chopped
1 tbsp lemon juice
5 tbsp chili powder
4 med garlic cloves; minced
1-1/2 tsp pepper
1 tsp cumin; ground
1 tsp basil; dried; crumbled
1/2 tsp oregeno; dried; crumbled
1-1/2 cup green bell peppers; chopped
1 can red kidney beans; drained (14oz)
1 can garbanzo beans; drained (15-oz)
2 cups tomato juice

Instructions:

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup (250 ml)
reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgar. Let sit.

Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent,
about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices,
and cook until vegetables are almost tender, about 15 minutes, stirring frequently.
Add bell peppers and cook until tender, about 10 minutes. Mix in bulgar,
garbanzo beans and 2 cups tomato juice.

Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).

[gr8cakes]

Originally Posted by BlynBrown

Here's one I've made many times.



Ingredients:
1 can whole tomatoes (12 oz)
3/4 cup bulgar
2 tbsp vegetable oil
1 med onion; coarsely chopped
3 celery stalks; chopped
3 carrots; chopped
1 tbsp lemon juice
5 tbsp chili powder
4 med garlic cloves; minced
1-1/2 tsp pepper
1 tsp cumin; ground
1 tsp basil; dried; crumbled
1/2 tsp oregeno; dried; crumbled
1-1/2 cup green bell peppers; chopped
1 can red kidney beans; drained (14oz)
1 can garbanzo beans; drained (15-oz)
2 cups tomato juice

Instructions:

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup (250 ml)
reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgar. Let sit.

Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent,
about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices,
and cook until vegetables are almost tender, about 15 minutes, stirring frequently.
Add bell peppers and cook until tender, about 10 minutes. Mix in bulgar,
garbanzo beans and 2 cups tomato juice.

Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).

My recipe is pretty much the same.
Except I use quiona instead of bulgar.
White kidney and/or pinto bean instead of garbanzo.
I prefer V-8 juice instead of tomato juice.
I'm also not afraid of throwing in some fresh hot pepper like,
jalepeno, serano, or cayanne or canned chipolte.

Garnish with fresh chopped cilantro and lime wedges.
If your not vegan, serve topped with cheese of your choice
and/or sour cream.

[Dirt Grinder]

Originally Posted by gr8cakes

...jalepeno, serano, or cayanne or canned chipolte...

I'm sure the recipe is great, but it's jalapeño, serrano, cayenne, chipotle - for those who wish to search for the peppers.