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Recipes from: The Internet.

Ingredients:

4 cups black beans

2 Tbsp cumin

2-3 Tbsp basil, oregano, thyme

2 large chopped onions

1.5 cups peppers

2 cloves garlic, minced

.5 cup olive oil

1 tsp cayenne

1.5 T paprika

1 t salt

3 cups crushed whole tomatoes

1/3 c. finely chopped chile peppers

Garnishes: chopped green onions, chopped cilantro.

Directions:

Sauté the onions, peppers, and garlic in the oil along with the spices.  Add the tomatoes and chilies.  Add the beans.  Heat until the spices have unleashed their flavor.  Serve and garnish.

Ingredients:

4 large baking potatoes (about 3 lbs)

Vegetable cooking spray

1-tablespoon vegetable oil

3 cloves garlic -- minced

1 medium onion -- chopped

1 14.5 oz can chili-style chunky tomatoes -- undrained

1 15 oz can black beans -- rinsed & drained

1-teaspoon chili powder

1/2-teaspoon ground cumin

4 green onions -- sliced

Directions:

Scrub potatoes and prick each potato several times with a fork.  Arrange potatoes 1-inch apart on a microwave safe rack or on paper towels.  Microwave on high for 20-25 minutes, turning and rearranging after 10 minutes. Let stand 2 minutes.  Meanwhile, coat a large saucepan or skillet with cooking spray.

Add oil. Place over medium-high heat until hot.  Add garlic and onion; cook, stirring constantly, until tender.

Stir in tomatoes and next 3 ingredients; cook over medium heat just until thoroughly heated, stirring occasionally.  Remove from heat and stir in green onions.  Cut an "X" to within 1/2-inch of the bottom of each baked potato. Squeeze potatoes from opposite ends to open; fluff pulp with a fork.  Spoon bean mixture over potatoes.  Serve immediately.  Serves - 4

Ingredients:

1-tablespoon canola or olive oil

1 large red onion -- diced

1 large red or green bell pepper -- seeded & chopped

2 celery stalks -- chopped

3 cloves garlic -- minced

2 x 15 oz. cans black beans -- rinsed & drained

1 x 8 oz. can diced tomatoes

1 x 14 oz. can crushed tomatoes

1 or 2 canned chipotle chilies -- seeded & minced

1-tablespoon chili powder

1 tablespoon dried oregano

1/2-teaspoon salt

Directions:

In a large saucepan or skillet, heat oil over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook, stirring, for about 7 minutes. Stir in all remaining ingredients and cook for 30 minutes over low heat, stirring occasionally. Remove from heat and let stand 5-10 minutes before serving.  Serves 6

Ingredients:

1/2 cup coarsely chopped onion

Directions:

Sauté the onion and garlic in oil over medium heat for 1-2 minutes. Add beans, tomatoes and their liquid, tomato paste, corn, chili powder, cumin and sugar. Reduce heat, cover pan and simmer for 10 to 20 minutes.

Add bell pepper and cook the chili another 5 minutes.  Makes 4 servings.

The consistency of the Bulgar lends a meat-like consistency (good for non vegetarians) to the chili.
Serve this with chopped onion, sliced olives or chilies for toppings. Good without toppings. 

Ingredients:

1 C. water

3/4 t. salt divided.

Ingredients:

1/2 C. coarse whole-wheat Bulgar # 4

2 T. vegetable oil

1 C. chopped onion

1 C. chopped green bell pepper

2 cloves garlic, minced

2 1/2 T. chili powder

2 t. oregano

2 t. paprika

1 t. cumin

2 cans (14 oz.) whole peeled tomatoes, undrained

2 cans (16 oz each) pinto beans, 1 regular, 1 with jalapeno

Directions:

In a medium-size saucepan, bring water and 1/4 t. salt to boil.  Add the Bulgar, return to boil.  Reduce heat and simmer 20 min. or until the water is absorbed. Remove form heat and set aside.  In a large skillet, heat the oil over medium-high heat.  Add onion, green pepper and garlic and sauté, stirring until onion is soft.  Add the chili powder, oregano, paprika and cumin and stir until the oil is absorbed.  Stir in the tomatoes and break them up with the back of a spoon.  Stir in the beans, Bulgar, and remaining 1/2 t. salt. Simmer, covered, 20 min. or until heated through.

Here's a recipe for vegetarian chili that is really quick and really good. It's from a cookbook called "30 Low-Fat Vegetarian Meals in 30 Minutes" by Faye Levy.

Ingredients:

4 cloves garlic

1 large onion

2 tablespoons vegetable oil

2 teaspoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons oregano

1/2-teaspoon red pepper flakes

28 ounces canned tomatoes

2 cans pinto beans

1-tablespoon soy sauce

1 can corn

1 avocado -- diced, optional

Directions:

Heat oil in wide saucepan.  Add onion and sauté over medium heat, stirring often, 3 minutes.  Add garlic. Sauté, stirring often, 3 minutes.  Add chili powder, cumin, oregano, and pepper flakes and stir over low heat for 1/2 minute.  Add tomatoes, stir, and bring to a boil over high heat.  Add beans, corn, and soy sauce, and bring to a simmer.  Simmer uncovered over medium heat 5 minutes, then over medium-high heat 3 minutes or until mixture is thick.

Taste and adjust seasoning.  Serve garnished with diced avocado if desired.  Serves 4.

Ingredients:

1 6.4-oz/181.5-g box Chili mix

1 15-oz. or 425-g can kidney beans

1 15-oz. or 425-g can black beans

1 15-oz. or 425-g can vegetarian baked beans

1 16-oz. or 453-g jar of salsa or use fresh salsa

1/2 cup or 113 grams diced onions

1/2 cup or 113 grams diced green peppers

1 Tablespoon olive oil

2 1/2-cups or 560-ml boiling water

Directions:

Sauté the onions and peppers in the olive oil until tender.  Meanwhile pour boiling water over the chili mix and let it sit a few minutes.  Drain and rinse the kidney and black beans.  Put everything in a large glass bowl. Microwave for 15-20 minutes.

Note: An option to cooking in the microwave is to put everything in a large pot and simmer on low for 10-15 minutes.

Ingredients:

3 tablespoons butter, margarine, or olive oil

2 medium onions, chopped

3 cloves garlic

16 ounces stewed tomatoes, undrained and diced

16 ounces red kidney beans

8 ounces black beans and/or white beans

8 ounces tomato sauce

6 tablespoons chili powder

1-tablespoon sugar

Hot sauce, black pepper, white pepper and cayenne pepper to taste

Directions:

In saucepan, cook onions and garlic in butter/margarine/oil until the onions are translucent. 

Drain off the oil.

Stir in tomatoes, beans, and tomato sauce.  Stir in the chili powder, sugar, and spices as it cooks.  Cover and simmer for 15-30 minutes.

Serves: 4 (serve with rice) Preparation time: 45 min

Ingredients:

2 tsp olive oil

2 medium onions, chopped finely

4 cloves garlic, minced

3 C vegetable stock

2 Tabs apple cider vinegar

1 large bay leaf, crushed

5 whole allspice berries

2 tsp salt or herbal substitute

3 Tabs chili powder

1 tsp carob powder (or cocoa)

2 C low sodium tomato sauce

1/2 tsp cayenne pepper, or to taste

1 tsp cumin

1 tsp cinnamon

2 C cooked pinto beans

2 C tofu, frozen, thawed, and crumbled

Directions:

In large heavy pot, over medium-high heat, heat oil and sauté onions for 8 to 10 minutes. Add remaining ingredients.  Bring to a boil, then lower heat and simmer for 1 1/2 hours.

Serves: 6 to 8.

Ingredients:

2 tablespoons vegetable oil

1 medium onion -- chopped

1 1/2 teaspoons chili powder -- (or more, to taste)

2 packets TVP Chunks* or -- (4 1/2 ounce vegetable burgers -- crumbled

1 1/2 cups vegetable stock or water -- (3/4 when using vegetable burgers)

1 can tomatoes -- (16 ounce) chopped, liquid reserved

1 can red kidney beans -- (16 ounce) do not drain

2 Mexican green chilies in brine drained -- chopped (optional)

Salt and freshly ground pepper -- to taste

Serves: 6

Directions:

Heat oil in large saucepan.  Add onion, sauté until golden brown.  Add chili powder and TVP, sauté 5 minutes.  Add vegetable stock, tomatoes, kidney beans, green chilies and reserved liquid from tomatoes.
Cover, simmer 20 minutes.  *TVP can be purchased at specialty health food stores.

Source: Recipe courtesy of A Musical Feast - Recipes from over 100 of the world's most famous musical artists.

Ingredients:

1 can kidney beans

2 tablespoons olive oil

1 large onion -- thinly sliced

4 large clove garlic -- minced

1 green bell pepper -- coarsely chopped)

1 cup green cabbage -- coarsely shredded

1/2 cup diced potatoes

16 ounces diced tomatoes -- undrained

1-tablespoon chili powder

1/2-teaspoon ground cumin

1/2 cup uncooked brown rice

4 cups water or vegetable broth

salt and pepper to taste

Directions:

Combine all ingredients in a crock-pot.  Cover; cook on low for 6 hours.

Ingredients:

4 small Kohlrabies - peel & cut in chunks

2  Sweet Potatoes - peel & cut in chunks

1 large Onion - chopped

2 Zucchini - sliced thick

5 Tomatoes - or 16 oz. canned

15 ounces garbanzo beans - liquid included

1/2-cup couscous - or Bulgar wheat

1/4  cup Raisins - dark or golden

1 teaspoon Ground Coriander

1/2  teaspoon Ground Turmeric

1/2  teaspoon Ground Cinnamon

1/2  teaspoon Ground Ginger

1/4  teaspoon Ground Cumin

3 Cups Water

Directions:

Combine all the ingredients in a large saucepan.  Bring to a boil, lower  the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired.  Parsnips may be substituted for the kohlrabi.

NOTES:  One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0  Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association

Ingredients:

3 potatoes, peeled and cubed

1/4 cup chopped onion

1/2 medium head cabbage, sliced

1 (15 ounce) can kidney beans, drained and rinsed

3 cups water

1 (12 fluid ounce) can beer

1 tablespoon prepared Dijon-style mustard

1/4-tablespoon garlic powder

ground black pepper to taste

salt to taste

Directions:

Bring potatoes, onions, and water to a boil, lower heat to simmer.  Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.  Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.

Ingredients:

1 butternut squash - peeled, seeded, and cubed

2 cups cubed eggplant, with peel

2 cups cubed zucchini

1 (10 ounce) package frozen okra, thawed

1 (8 ounce) can tomato sauce

1 cup chopped onion

1 ripe tomato, chopped

1 carrot, sliced thin

1/2-cup vegetable broth

1/3-cup raisins

1 clove garlic, chopped

1/2-teaspoon ground cumin

1/2-teaspoon ground turmeric

1/4 teaspoon crushed red pepper

1/4-teaspoon ground cinnamon

1/4-teaspoon paprika

Directions:

In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.  Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.

Ingredients:

3 tablespoons olive oil

1 large white onion, diced

1-tablespoon ground cinnamon

2 tablespoons chili powder

4 cloves crushed garlic

1-tablespoon cumin seeds, toasted

2 tablespoons fresh lemon juice

4 large tomatoes - peeled, seeded, and coarsely chopped

1 medium acorn squash, peeled and diced

1 cup pinto beans, cooked or canned

1-cup water

salt and pepper to taste

1 (8 ounce) package pita bread

Directions:

In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chili powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.

Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stew texture.

Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

Ingredients:

1/2 cup dry lentils

1-cup water

5 ounces stewed tomatoes

1/8 cup chopped onion

2 stalks celery, chopped, with leaves

1/4-teaspoon curry powder

3 cloves garlic, minced

salt to taste

ground black pepper to taste

Directions:

Combine lentils and water, bring to a boil.  Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Ingredients:

1 cup dry lentils

1-quart water

1 cube vegetable bouillon

3 medium tomatoes, peeled and diced

1 large onion, diced

1 carrot, sliced

1 medium apple - peeled, cored and diced

1/2 cup frozen peas

1 large clove garlic

1-tablespoon olive oil

1/4-cup barbeque sauce

1/2-teaspoon paprika

salt and pepper to taste

Directions:

Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Ingredients:

1-tablespoon olive oil

2 potatoes, cut into wedges

3 carrots, peeled and cut into large chunks

2 onions, peeled and quartered

1-tablespoon cumin seeds, toasted

1 tablespoon mustard seed, toasted

1/2 teaspoon dried oregano

1 medium head garlic

4 large red bell peppers

4 fresh tomatoes, cored

1 cinnamon stick

1 (29 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans, drained

1 lemon, juiced

salt and pepper to taste

2/3 cup cooked white rice

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil.

Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F ( 175 degrees C).

Transfer the tomatoes and peppers into a medium size-mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes.

Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper.  Cover the stew, and bake it for 30 minutes.

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