Vegetarian chili: three recipes for healthy meals that the whole family will love

Chili seasonings bring out the best in vegetables and beans; your family and friends will never miss meat. You can improvise with these recipes, using whatever type of beans you like and adding or subtracting other ingredients to match your personal preferences. You can always freeze leftovers.

Easy Chili Veggie Burger

4 frozen veggie burgers

1 16-ounce bag frozen bell pepper and onion mix

1 28-ounce can crushed tomatoes

1 16-ounce can pink beans

1 16-ounce can chickpeas

2 cups of frozen corn

1 tablespoon mild chili powder

1 teaspoon ground cumin

pinch of cayenne, to taste

Cooked barley or other whole grains of your choice

Break veggie patties into 1″ pieces. Combine with all other ingredients in a large pot. Bring to a boil and simmer 5 minutes or longer, until ready to serve. Serve over cooked whole grains of your choice.

6-8 servings

Chili Chafing Dish

This recipe will serve a crowd; it’s perfect for a buffet, or just to freeze leftovers for future “fast food” meals.

2 large onions, chopped

2 green bell peppers, chopped

4 garlic cloves, minced

3 tablespoons mild chili powder

1 tablespoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper, or to taste

5 cups broth (or broth + beer)

1 pound green lentils

1 cup raw bulgur

2 28-ounce cans Italian plum tomatoes, undrained, split

Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 40 minutes, until lenses are tender. Turn off heat and let sit until ready to serve (or prepare and refrigerate).

Reheat and transfer to a chafing dish or other buffet serving dish. Surround it with small cups or bowls with handles and choose from:

Optional accompaniments to serve

fat free sour cream

Dip

Chopped cilantro

Red, green and yellow bell pepper slices

guacamole

cooked whole grains

bottled hot sauce

10-12 servings

pumpkin chili

1 winter squash, about 2 pounds

1 large onion, chopped

1/2 pound mushrooms, quartered or cut into 1/2″ pieces

4 garlic cloves, minced

1 tablespoon mild chili powder

1 teaspoon thyme

1 teaspoon oregano

pinch of cayenne, to taste

2 cups of broth

1 red bell pepper, cut into 1/2″ pieces

1 can small kidney or pink kidney beans, drained

2 cups of frozen baby beans

2 cups of frozen corn

2 tablespoons cider vinegar, or to taste

freshly ground black pepper

Cooked barley or other whole grains of your choice

Pierce the pumpkin with a knife in 2-3 places. Place on a microwave plate and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 more minutes, or until you can easily remove the meat from the skin.

Meanwhile, bring onion, mushrooms, garlic, spices, and broth to a boil in a large pot. Reduce heat and simmer 5 to 10 minutes or until onion softens. Add the pumpkin pulp, cut into pieces, along with the red bell pepper, pink beans, and broad beans. Return to a boil, reduce heat, and simmer an additional 5 to 10 minutes, or until beans are cooked. Add corn and vinegar and adjust seasonings. Serve overcooked whole grains.

6-8 servings