Time 1h Yield 8 Number Of Ingredients 14 Steps:
In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes. Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes. Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!
Time 1h15m Yield 5 serving(s) Number Of Ingredients 15 Steps:
Saute first 4 in meduium heat. Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min). Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder). Boil, reduce heat and simmer 45 to 55 minutes.
Time 5h55m Yield 15 Number Of Ingredients 23 Steps:
Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Time 1h15m Yield 8 Number Of Ingredients 19 Steps:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Time 30m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 16 Steps:
In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Time 1h30m Yield 635 g, 12 serving(s) Number Of Ingredients 19 Steps:
Prepare the pinto beans according to package directions. Saute the onion, peppers, garlic and olive oil over medium heat. Add tofu, cumin, hot sauce, salt and pepper and saute until tofu is crumbled and lightly browned. Add the rest of the ingredients (beans, carrots, tomatoes, tomato sauce and chili powder). Boil, reduce heat and simmer 60 to 75 minutes.
