Intro & TNT Chili Recipes

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Hi, all! I'm Karen, and am the list owner of Veg-Recipes, where some of you

might know me from. I received an invitation to join this list awhile back, but

am just now getting around to joining.

 

I have what I THINK might be the biggest collection of vegetarian crockpot

recipes -- over 1000 in a MC cookbook. I've previously shared this cookbook via

Driveway, but Driveway is no longer, so until I can find another place to upload

the cookbook, I will share recipes here as often as I can.

 

In response to Jennifer's request, here are 3 TNT chili recipes I have (I have a

total of 35). These 3 are my own creations (the last one was based on my late

uncle's popular chili which contained meat. I've been making the vegetarian

version since I was a teen & tried it in a crockpot a couple of times.

 

Black Bean-Chipotle Chili

Spud Chili

Uncle Roy's Chili

 

 

* Exported from MasterCook *

 

Black Bean-Chipotle Chili

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cans diced tomatoes with green peppers & onions -- undrained

1 cup salsa

2 15 oz cans black beans -- rinsed & drained

1/2 cup chopped onion

1 teaspoon minced garlic

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon chipotle pepper powder or sauce -- (to 1 tsp)

salt to taste

1/4 cup chopped fresh cilantro -- (optional)

 

Combine all ingredients except cilantro in slow cooker, turn on low, and cook

for 6-8 hours. If using cilantro, stir in just before serving.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 506 Calories; 2g Fat (4.1% calories from

fat); 32g Protein; 93g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 208mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spud Chili

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Chilis Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- chopped

2 tablespoons oil

4 cloves garlic -- minced

1 jalapeno -- seeded & minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon dried basil

1/2 teaspoon dried oregano

2 14.5 oz cans diced tomatoes

3 cups vegetable broth

3 potatoes -- scrubbed & diced

1 medium bell pepper -- finely chopped

2 15 oz. cans pinto beans -- rinsed & drained

salt & pepper to taste

 

In a Dutch oven, saute onion in oil over high heat until browned. Add

garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano. Saute,

stirring often, about 2 mins. Add tomatoes with juice and veg. broth, stirring

to loosen bits of browned food on bottom of pan. Bring to a boil. Add potatoes

& bell pepper, bring to a boil. Cook, uncovered, over med. heat for 15 mins,

stirring occasionally. Add beans and cook another 10-15 mins. Season with salt

& pepper to taste.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 703 Calories; 9g Fat (11.1% calories from

fat); 36g Protein; 125g Carbohydrate; 40g Dietary Fiber; 1mg Cholesterol; 858mg

Sodium. Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Uncle Roy's Chili

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Chilis

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 28 oz. can stewed tomatoes -- broken up (w/liquid)

1 15 oz can Mexican-style tomatoes -- broken up

(w/liquid) (15 to 16)

3 tablespoons chili powder

1 tablespoon Tabasco sauce

2 medium onions -- chopped

2 15 oz can kidney beans -- rinsed & drained

(15 to 16)

2 cloves garlic -- minced

OPTIONAL: 1/2 cup TVP granules

OPTIONAL: habanero powder to taste*

 

Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and

cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes.

Add beans and simmer another 20-30 minutes.

The cooking time is very flexible. The main reason for the longer cooking

time is to allow the spices to blend with the other ingredients.

 

 

 

 

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Per Serving (excluding unknown items): 447 Calories; 7g Fat (12.7% calories from

fat); 27g Protein; 75g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 89mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1

Fat.

 

NOTES : Habanero powder is a specialty item available from Stonewall Chili

Company and possibly some other similar companies.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0