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1 med. onion, finely minced
2 cloves garlic, finely minced
1 Tbsp. olive oil
1 - 12oz. package vegeburger
2 c. canned tomatoes, finely diced
1 - 2 c. water
1 Tbsp. honey
salt to tate
1 c. pinto beans, rinsed & drained
1 c. black beans, rinsed & drained
1 c. chili beans, juice included
1 - 14oz. can cream-style corn
1/2 c. diced green chilies
2 Tbsp. diced jalapeños
1 -1.2 oz. package taco seasoning mix
1/4 c. mild or medium salsa
1. In a large saucepan, saute onions and garlic in olive oil. Add vegeburger and sauté.
2. Add tomatoes, beans, and water, then add salsa, green chilies, honey and salt to taste.
3. Add jalapeños, corn and taco seasoning. Simmer over low heat for about an hour, stirring occasionally.
Marie Macri
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1 can chili beans
1 can dark red kidney beans, excess liquid drained
1 can pinto beans, excess liquid drained
1 can great northern beans
2 cans mexican-style or chili-style diced tomatoes
1 - 2 c. cooked elbow macaroni, more if desired
16 oz. V-8 juice
1 med. onion, diced, sautéed
salt to taste
Combine all ingredients and simmer until thoroughly heated. Serve.
Catie Sanner
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3 c. cooked kidney beans
3/4 c. onions, slivered
3/4 c. green pepper, slivered
1 clove fresh garlic, minced
3 c. stewed tomatoes
2 1/2 Tbsp. dried beef TVP soaked in 3 Tbsp. hot water and 2 Tbsp. spaghetti sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. parsley
3 Tbsp. chili powder
1/2 tsp. Mrs. Dash tomato basil garlic seasoning blend
1/4 c. water
1 1/2 c. spaghetti sauce
3/4 tsp. dried celery leaves
1/4 c. black olives
1 tsp. salt or to taste
1 c. stewed tomatoes or diced fresh tomatoes
Sauté onions, peppers and garlic in olive oil. Add stewed tomatoes. Add burger, seasonings and spaghetti sauce. Simmer for 15 minutes. Add beans and remaining tomatoes and heat.
Lesa Budd
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5 1/2 c. water
1/2 tsp. salt
3/4 c. bulgar wheat, cooked as directed below
2 tsp. olive oil
1 c. onions, chopped
1/2 c. celery, diced
1 c. red sweet bell pepper, chopped
2 - 3 Tbsp. chili powder
1 tsp. dried parsley
2 cloves fresh garlic, finely minced
2 tsp. cumin, ground
3 c. canned tomatoes, finely diced
1 c. canned pumpkin
1 med. zucchini, coarsely chopped
1 c. fresh or canned corn
1 c. canned black beans, rinsed, drained
1 c. chili beans, juice included
1. To prepare bulgar wheat: Bring 3 cups water and 1/2 tsp. salt to a boil. Add bulgar, reduce heat, cover and simmer about 15 min. Remove from heat and let stand to absorb water. Set aside until needed.
2. Sauté onions in olive oil. Add celery, peppers, garlic, chili powder, cumin, and parsley. Add canned tomatoes, corn, black beans, salt, chili beans, pumpkin and bulgar wheat. . Simmer for about 1 hour, stirring occasionally. Add zucchini
during the last 15 minutes of cooking time.
Mark Bond
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2 qt. canned tomatoes
1 large onion, diced
1 Tbsp. olive oil
1 - 1 lb. 4 oz. can vegetarian burger
2 c. cooked macaroni
salt to taste
2 Tbsp. chili powder or 1/2 package chili seasoning mix
3 - 16oz. cans chili beans with sauce
water if needed
Sauté onion in olive oil. Add burger and sauté lightly. Add tomatoes and chili beans with sauce. Add chili powder, salsa, salt and macaroni and heat.
* If you don’t have canned burger, you can use a package of Yves burger, or homemade gluten burger.
Tammy Micheff
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1 med. onion, diced
1 stalk celery, diced
1 med. red bell pepper, diced
1 med. green bell pepper, diced
1 clove fresh garlic, minced
2 Tbsp. olive oil
1 tsp. cumin, ground
1 tsp. curry powder
dash of cayenne or chili powderç
1/2 tsp. salt
2 c. red kidney beans
1 tsp. honey
2 c. pinto beans
1 c. black beans
2 c. stewed tomatoes
1 bay leaf
Sauté celery, onion, green pepper, red pepper and garlic. Add seasonings except for bay leaf and sauté lightly. Add half of the kidney beans and mash with potato masher. Add remaining ingredients and simmer until flavors are well blended. Remove bay leaf.
Shirley Rohde
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