Vegetarian Chili

Vegetarian Chili with Wheat

 (Serves 20-24)
4 c. dry beans (pinto/kidney/red)
15 c. water

2 c. dry wheat

2 c. onions ( ½ c. dry)

2 T. minced garlic                            

2 t. beef boullion
1 ½ t. salt
½ t. pepper

¼ t. red pepper (or 1 can diced green chilis)

2 T. chili powder
2 t. cumin
½ t. paprika 

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4 cans tomato sauce
2 cans diced tomatoes
4 t. brown sugar

Directions:

1. Crockpot beans, wheat, water, and all seasonings on low for 8 hours. 

2. Add tomatoes, tomato sauce, and brown sugar after beans are soft. (can replace tomatoes and tomato sauce with 8 c blended fresh tomatoes + 1t. more salt)

Quick, Smaller version: (Serves 8)
4c. beans (2 cans)
2-3c. cooked wheat
3/4 c. onion
1/2 t. minced garlic
1/2 t. salt
1/4 t. pepper
1T. chili powder
2 t. brown sugar
1 t. beef boullion
1 t. cumin
dash paprika
2 cans tomato sauce
1 can diced tomatoes
2 c. water
1 can corn (opt)

No-Meat Chili With Rice
(Serves 20-24)
Ingredients:
4 c. pinto beans
15 c. water
2 c. brown rice
2 onions, chopped
2 cans tomatoes
4 cans tomato sauce
2 T. chili powder
2 T. garlic powder
1 1/2 t. salt
1/2 t. pepper
2-3 bay leaves

Directions:
1. Crockpot beans and water on low for 8 hours.
2. After 4 hours, add rice and chopped onions
3. After 8 hours, add the remaining ingredients if the beans are soft.
4. Cook on high for 30 min.
(This is a crockpot version of Green Smoothie Girl's chili recipe)

Quick, Smaller version: (Serves 8)
*2 cans pinto beans (4 c. cooked)
2 c. cooked brown rice (2/3 c. dry rice cooked in 1 1/3 c. water)
2/3 c. onion, dice and saute
1 can diced tomatoes, undrained (15 oz)
1 can tomato sauce (8oz)
2t. chili powder
2t. garlic powder
1/2 t. salt (heaping if rice was unsalted)
1/8t. pepper
1 bay leaf
1 2/3- 2c. water if beans were drained

*You can soak 1 1/3 c. dry beans in 4 c. water  for 8 hours and pressure cook for 10 min.