Easy Vegetarian Chili
Easy Vegetarian Chili Recipes
This is the easiest and best tasting vegetarian chili you will every eat! Texans are under the mistaken impression that chili should be made without beans. Wrong! Chili can be made without meat but never without beans! These vegetarian chili recipes are so easy and delicious that you will never go back to bean-free chili again.
This chili is most nutritious when you start with dry beans, as I always do, so I will give you the easy crock pot recipe. If you don't have a crock pot, it can be made just as easily by using canned beans and heating on the stove, but allow extra time for cooking the rice (45 min.). You can add vegetarian meat style crumbles to the chili, but I prefer it without. In the 10 years that I have been making this I usually have not measured my ingredients, and it always comes out perfect.
1 cup small red beans, dry, rinsed
1 cup salsa, chunky, mild
1 tablespoon chili powder
1 cup corn
1 cup brown rice, long grain, uncooked
(NOTE: If you like your sauce thicker, add 1/2-3/4 cup of spaghetti sauce. If you like the taste of meat, add ground beef style crumbles.)
The night before, put beans into a crock pot with about 3 cups of water (about 2-inches over the beans). Heat on low overnight. In the morning add remaining ingredients. Continue to cook on low four more hours or all day. Add more water as needed for a loose, but not runny, consistency. Serves 6.
Easy Chili Casserole
The best way to make easy vegetarian chili casserole is with your leftover chili from the night before. If you have no leftover chili, just buy vegetarian canned chili.
1 can of 8 large refrigerator biscuits (corn is best)
Preheat oven according to biscuit directions.
Fill the bottom of your casserole dish about 2-inches deep with chili. It is important that your chili is liquidly because baking will dry it, especially if not completely coved with topping. Top with biscuits and bake according to biscuit package directions.
If you want to use cornbread and can only find twisted sticks cornbread in the refrigerated section, just twist the sticks and lay them on top of the chili. Your family will think you went to a lot of trouble.
You could also make the casserole with a packaged cornbread or homemade cornbread mix. Just put the mix on top of the chili and bake according to cornbread directions.
Flatten foil slightly on both ends.
1 can Grand or large, refrigerated, corn biscuits
5 cups chili (recipe above)
baking bowls, inverted cupcake pan, or aluminum foil
vegan, shredded, cheddar-style cheeze (optinal)
Preheat oven to 350 degrees. Foil: Crush 5, 25"X12" each of foil into balls; flatten on top and bottom, slightly. Flatten each biscuit into 5 1/2" circle. Lay over each ball to form an upside down bowl, but not touching cookie sheet. Bake 15-18 minutes, until lightly brown. Baking Bowls: Use one or two biscuits per bowl, depending on bowl size; then, follow directions above. (Cupcake Pan: Same as above for smaller bowls, inverting the pan.) Serves 5 approx.
Heat chili and fill bowls. Add cheeze, if desired.
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Most Nutritious Beans
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