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Vegetarian Chili? is from groovy vegetarian

• Fast and easy one pot meal – add only water – Great for camping
• Vegetarian – No Added MSG – Low-fat, low-carb, low sodium
• Award winning Chili – choose Best New Product!
• 270 calories per serving – 2.5 g of Fat – 12 g of Fiber
• Free Shipping if you order over $35 of ED Foods Products

Product Description
One pot Chili meal – just saute corn or beef – and add our mix. It contains the beans, the spices – everything you need to make great tasting chili each and every time. One bag serves 7 to 8 people – and once cooked, freezes beautifully. Ideal for seniors who only want to cook once, and eat often.

Our chili is also a hit on the camping/RV circuit. It’s a perfect one pot meal, extremely filling, and very very easy. No mess, no fuss – just great taste…. More >>

Award Winning Vegetarian Chili and Bean – Serves 7-8 is from groovy vegetarian

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.
2. 4 garlic bulbs finely chopped.
3 tablespoons of either California or New Mexico chili powder.
1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!
I  tablespoon of cumin.
1 teaspoon of smoked paprika.
1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.
2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.
1 large onion chopped fine. Either a brown or red onion the choice is yours.
1 1/2 of a cup or more depending on taste of canned diced chilie. The Hatch chilie variety is best in my opinion.
3 to 4 tablespoons of tomato paste.
1 or 2 dashes of worcestshire sauce.
1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the non stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up.  When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4  hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your worcestshire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When  your guests arrive it is chow time!

Note: If you feel that this chili recipe comes out too loose and your want to maintain it’s low calorie status, then  you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.

Best Chili Recipes-You Can Lose Weight Eating This Low Calorie Chili Recipe! is from groovy vegetarian

Zen Habits Three Bean Vegan Chili
1 package Morning Star Meal Starters (or any ground beef replacement)
one 14.5-oz. can each: black beans, pinto beans, and kidney beans
one 14.5-oz. can corn
one 29-oz. can each: stewed tomatoes & tomato sauce
half a yellow onion, diced
half a green bell pepper, cored, seeded, and diced
2-4 cloves garlic, diced (depending on how much you like garlic)
black pepper, salt, chili powder to taste
olive oil

“Dice up the veggies first, because the cooking will go fast. On medium high heat, heat up some olive oil, then saute the onions, then the garlic and bell pepper. Throw in the Meal Starter ground beef replacement (still frozen is fine), and let it brown. Add a liberal amount of chili powder and black pepper, and a bit of salt (I never measure, sorry).

Now dump in the beans and corn, one can at a time, stirring as you go along, making sure the bottom doesn’t stick and burn. Add more chili powder and black pepper. Spice it up nice! Throw in the stewed tomatoes, stir, and then dump in the tomato sauce. Done! Lower the heat and let it simmer for as long as you can resist. You can actually eat it right away (prep and cooking time: 10-15 minutes) or you can simmer it for 30 minutes, an hour or more. The longer it simmers, the better the flavors will all mix together. Taste it and spice it as needed. I like to add a lot of chili powder and black pepper. To crank up the heat, feel free to add your favorite red peppers early on in the cooking process”.

This vegetarian/vegan chili serves well with “brown rice, good bread, or blue corn chips”.

I will make it some day this week and post back on the results. Try it yourself and leave comments on whether you like it or not and also what (if any) ingredient substitutions you made.

Cheers!

Missy.

Three Bean Vegan Chili is from groovy vegetarian