Vegetarian Chili - Three recipes for healthy meals that the entire family will love

Chili seasonings bring the best vegetables and beans; your family and friends will never miss them. You can use these recipes, use any type of beans you like, add or subtract other ingredients to suit your personal preferences. You can freeze any leftovers at any time.

Simple vegetarian burger

4 frozen vegetable burgers

1 16 oz bag of frozen peppers - onion mixture

1 28 ounces can crush tomatoes

1 ounce can be pink beans

1 ounce can be chickpea

2 cups of frozen corn

1 tbsp mild chili powder

1 teaspoon broken cumin

Pinch the cayenne and taste

Cooked barley or other whole grains of your choice

Divide the vegetable burgers into 1 "blocks" and mix them with all the other ingredients in a large pot. Boil and cook for 5 minutes or longer until ready for service.

6-8 servings

Hot pot chili

This recipe will serve the crowd; It's perfect for a buffet, or just to freeze leftovers for future "fast food" food.

2 large angles, chopped

2 green peppers, chopped

4 cloves of garlic, chopped

3 tablespoons mild chili powder

1 tbsp of grated cumin

1/2 teaspoon cinnamon

1/2 teaspoon of chili, or taste

5 cups of broth [or broth + beer]

1 pound green lentils

1 cup of uncooked bulgur

2 28 ounce canned Italian plum tomatoes, undrained, broken

Mix all ingredients in a large pot and bring to a boil. Reduce calories, sputum, and occasionally stir for 30-40 minutes until the lentils are soft. Turn off the heat and let it rest until ready for service [or refrigerate in advance.]

Reheat and transfer to a hot pot or other buffet plate. A small cup or small bowl with a handle, and your choice:

Optional service accompaniment

Fat free sour cream

Salsa

Chopped parsley

Red, green and yellow bell pepper slices

avocado

Cooked whole grains

Bottled chili sauce

10-12 copies

Pumpkin chili

1 winter squash, about 2 pounds

1 large onion, chopped

1/2 pound of mushrooms, one quarter or cut into 1/2" pieces

4 cloves of garlic, chopped

1 tbsp mild chili powder

1 teaspoon thyme

1 teaspoon oregano

Pinch the cayenne and taste

2 cups of broth

1 red pepper, cut into 1/2" blocks

1 can be small red or pink beans, drained

2 cups of frozen baby lima beans

2 cups of frozen corn

2 tablespoons apple cider vinegar, or taste

Freshly ground black pepper

Cooked barley or other whole grains of your choice

Use a knife to puncture the pumpkin in 2 or 3 places. Guests can leave it in the microwave and high temperature microwave for 3 minutes. When cooled enough to handle, cut the pumpkin in half and pour out the seeds. Go back to the microwave and cook for about 8 minutes, or until you can easily remove the meat from the skin.

At the same time, put the onions, mushrooms, garlic, spices and broth in a large pot and bring to a boil. Reduce calories, cook for 5-10 minutes or until the onions soften. Add pumpkin meat, cut into pieces, red pepper, pink beans and lima beans. Go back to the boil, reduce the calories, cook for another 5-10 minutes, or until the lima beans are cooked. Stir the corn and vinegar and adjust the seasoning. Serves whole grains cooked.

6-8 servings

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