2 recipes for you - Chili?

[Guest guest]

, " Davina Trish "

<davina_trish> wrote:

>

> Anyone have some killer chili recipes? The place I work is having a

> chili cook-off and I want to enter again this year but with a

> " meatier " texture so I can show off my veggie chili. hehe Do many

> people use the crumbles when making their chilies?

>

> Hi all, new here. The name is Davina and thank you for inviting me.

>

 

Hi Davina,

Here are two of my favorites. The first is " meaty " , the second just

really good!

 

Shelly

 

Riblets ® Chili (adapted from a recipe found online)

 

1 medium onion, chopped

1 tablespoon olive oil

1 or 2 bags Gardenburger ® Riblets (they come 2 to a box)

29 oz. can pinto beans, drained

15 oz. can black beans, drained

14.5 oz. can diced tomatoes

15 oz. can of corn, drained

15 oz. can tomato sauce

2 tablespoons chili powder

2 tablespoons soy sauce

1 1/2 teaspoons ground cumin

 

 

Defrost Riblets. Remove from bag, chop into bite size pieces and set

aside. In a dutch oven or large pot saute onions in oil for about 3

minutes on medium heat. Add Riblets to pot and cook for 2 minutes,

stirring constantly. Add remaining ingredients and stir well. Reduce

heat to low and simmer for 10 minutes. Makes 8 servings.

 

 

 

Quick Black Bean & Sweet Potato Chili (adapted from The Vegetarian

Family Cookbook by Nava Atlas)

 

2 medium-large sweet potatoes

2 tablespoons olive oil

1 cup chopped onion

3 garlic cloves

1/2 medium bell pepper, finely diced

1 30 oz can black beans, drained and rinsed

1 28 oz can diced tomatoes

1 or 2 fresh hot chilies, minced, or 1 4 oz can chopped mild green

chilies

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1 cup water

salt to taste

 

Bake or microwave the sweet potatoes until still slightly firm. When

cool enough to handle, peel and cut into 3/4 inch dice. Set aside.

 

Heat the oil in a large soup pot. Add the onion and garlic and saute

over medium heat until golden. Add the bell pepper, beans, tomatoes,

chilies, cumin, and oregano. Bring to a simmer. Cover and simmer

gently for 15 minutes. Add the sweet potatoes and continue to simmer

until the vegetables are tender, 10 to 15 minutes.

 

Season lightly with salt. If time allows, let stand off the heat for 1

to 2 hours, then heat through as needed. Garnish with chopped

cilantro. Makes 6 servings.