CHILI NON CARNE
You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.-Janis Winfrey, Beulah, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Nutrition Facts :
VEGGIE LENTIL CHILI NON CARNE!
Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot.
Provided by English_Rose
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
- Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
- Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
- Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
- Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
- Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
- Serve with brown rice and a garnish of natural yoghurt.
Nutrition Facts : Calories 150.8, Fat 4.2, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 23.2, Fiber 7.2, Sugar 7.6, Protein 6.7
CHILI NON CARNE
Make and share this Chili Non Carne recipe from Food.com.
Provided by Nancy Van Ess
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion and garlic in olive oil.
- Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
- Stir in zucchini and carrots until well blended.
- Cook for about 1 minute over low heat, stirring occasionally.
- Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
- Bring to a boil.
- Reduce heat and simmer for 30-45 minutes, or until thick.
- Top with chopped onions, tomatoes or green peppers.
Nutrition Facts : Calories 185.4, Fat 2.2, SaturatedFat 0.4, Sodium 734.2, Carbohydrate 33.4, Fiber 11.5, Sugar 8.4, Protein 10.4
CHILI NON CARNE (BON APPETIT) VEGETARIAN CHILI
Vegetarian chili recipe that appeared in a 1988 Bon Appetit magazine. Wheat berries add a nice chewy bite. If unavailable, they can be omitted. Serve with Baked Polenta with Cheese and Jalapenos. Instructions are for for food processor from original article, although I just use a knife. Enjoy!
Provided by mme5650
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Steel Knife: With machine running, drop garlic and chili through feed tube and mince. Add red onions and mince using about 9 on/off turns.
- Heat oil in heavy large saucepan over medium heat. Add red onion mixture and wheat berries and cook until onions are tender, about 5 minutes.
- Steel Knife: Coarsely chop half of carrots and half of bell peppers using on/off turns. Add to wheat berry mixture. Coarsely chop remaining carrots and bell peppers using on/off turns. Add to wheat berry mixture.
- Steel Knife: Coarsely chop tomatoes using several on/off turns.
- Add tomatoes, reserved tomato liquid, tomato paste, oregano, cumin, cayenne and salt to wheat berry mixture. Simmer until wheat berries are tender but still chewy, stirring mixture occasionally, about 50 minutes.
- Add beans and mushrooms to wheat berry mixture. Simmer until mushrooms are tender, stirring occasionally, about 15 minutes. (Can be prepared 4 days ahead. Cool, cover and refrigerate. Rewarm over low heat.) Adjust seasoning. Place 1 polenta round in each soup bowl. Spoon chili over. Serve with cheese, sour cream, and green onions.
Nutrition Facts : Calories 259, Fat 6.3, SaturatedFat 0.9, Sodium 256.5, Carbohydrate 41.7, Fiber 12.5, Sugar 10.2, Protein 12.8
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