Columbia Harbor House Recipe

[Jinnyboom]

Anyone have the recipe for the vegetarian chili??
Would be most appreciative!!

 

[Nikki_Nikki]

I haven't tried any of these, but here are a couple that I found.

Vegetarian Chili

1 16 oz. can drained Pinto Beans
1 16 oz. can drained Kidney Beans
1 16 oz. can Diced Tomatoes (Recipe Ready)
1 16 oz. can Tomato Sauce
1/3 cup sliced ripe olives
1 4 oz. can Sliced Mushrooms, drained
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Chopped Green Pepper
1/3 cup Shredded Carrot
2 Tbsp. Cooking Oil
11/2 Teaspoon Salt
2 Teaspoons Mexican Chili Powder
1/4 Teaspoon Ground Pepper
1/2 Teaspoon Dry Mustard
1 Clove Minced Garlic
6-8 dashes Tabasco Sauce

In medium saucepan, heat cooking oil. Saute onion, celery, green
pepper and carrot until tender. Add tomato sauce, tomatoes, beans, olives,
mushrooms, salt, chili powder, pepper, mustard, garlic and Tabasco Sauce.
Bring to boil. Reduce heat and simmer for 1 hour. Serves 4-6.
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Vegetarian Chili

1 onion, chopped
1 carrot, sliced
3-4 cloves garlic, smashed
1 large can whole tomatoes (or garden tomatoes if you have them, of course)
1 chayote, roughly chopped
2 poblanos, roughly chopped
1/2 pkg corn
1 large can black beans, drained and rinsed
1 large can kidney beans, drained and rinsed
3-4 Tbsp chili powder or more
1-2 Tbsp cumin or more

Saute the onions, carrot and garlic in a little oil. Add the tomatoes,
chayote, poblanos and bring to a simmer. Add corn, beans and spices. Simmer
a few minutes. Season if you want to. We serve this in a bowl with cheese
on top and then eat it with chips or corn tortillas.
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Vegetarian Chili

1 T olive oil
2 c chopped onion
3/4 t ground cumin
1/4 t ground cinnamon
1 T minced garlic
1 can (35 oz) plum tomatoes, undrained
1/2 cup water
1 t hot-pepper sauce
1 t salt
3/4 cup bulgur wheat or 1 box (6 oz) wheat-pilaf mix
(reserve seasoning packet for cooking rice or another use)
1 cup (19 oz) red kidney beans
1 box (10 oz) frozen corn or 1 1/2 cups well-drained canned corn

Heat oil in 12 inch skillet over medium heat. Add onions and cook 8
to 10 minutes, stirring occasionally, until tender. Stir in cumin,
cinnamon, and garlic. Cook 1 minute longer.

Pour liquid from tomatoes into skillet. Add water, hot pepper
sauce, and salt. Bring to a simmer, stir in bulgur and simmer 5 minutes.
Chop tomatoes (in the can with kitchen scissors works well) and
rinse and drain the beans. Add to skillet along with corn. Cook 12 minutes
for flavors to blend.

Serve with a dollop of low-fat sour cream or plain yogurt and a
sprinkling or chopped onions and fresh cilantro.
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Vegetarian Chili Texas Style

1 serving

2 cups Granule burger
2 cups Boiling water
1/4 cup Salad oil
1 cup Chopped onions
1 1/2 medium Diced green pepper
20 milliliters Crushed garlic
1 can (28-oz) whole tomatos
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup Water
1 tablespoon Chili powder
1/2 teaspoon Cumin powder
4 tablespoons Sugar
2 teaspoons Salt
1 teaspoon Oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule
burger in boiling water for 10 minutes or more. Place oil in heavy saucepan.
Combine onions, green pepper, garlic and saute in oil. Add the granule
burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the
ingredients. Simmer at least 1 hour.
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Vegetarian Times Chili from Vegetarian Times

1 cup rinsed and drained quinoa
2 16-oz. cans black beans, drained
2 cups water
28-oz. can crushed tomatoes
1 Tbs. vegetable oil
1 Tbs. chili powder
1 large onion, diced
1 Tbs. dried parsley (2 Tbs. fresh)
1 green bell pepper, seeded and diced
1 Tbs. dried oregano
1 cup chopped celery
2 tsp. ground cumin
1 jalapeno pepper, seeded and minced
1/2 tsp. black pepper
2 tomatoes, cored and diced
1/2. tsp. salt
1 cup diced carrots
4 green onions chopped (optional)

Combine quinoa and water in saucepan, cover and bring to a simmer over medium
heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat
and let stand about 10 minutes. Meanwhile, heat oil in saucepan; add onion, bell
pepper, celery, and jalapeno. Saute 7 minutes over medium heat. Stir in fresh
tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in
quinoa; cook 5 minutes more. Ladle chili into bowls and top with green onions if
desired. Makes 8 servings.

Hope that helps!

 

[Jinnyboom]

WOW....what awesome recipes....off to the kitchen!!!
Thanks much Nikki!!!!!