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5. Crock-Pot Vegetarian Chili. ... This veggie and bean chili recipe by Cookie + Kate is full of flavor. It has two kinds of beans (pinto and black), as well as loads of veggies like celery ...
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Yep: With the help of tofu, quinoa, beans, nut butters and even some fruits, vegetables and grains, there are plenty of plant-based meals to choose from. From braised chickpeas to butternut mac ...
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
Stir the broth, chili powder, thyme, pepper, zucchini, tomatoes and carrots in a 3-quart saucepan and heat to a boil over medium-high heat. Cover the saucepan.
Ree’s recipe, however, directs you to simply cover the pot and let the ground beef mixture simmer on low for one hour, adding 1/2 cup of water if the chili starts to look dry.
Add in the garbanzo beans, corn, and all of the tomatoes and give it a nice stir. Finally, start to season. Add in all the cumin, chili powder, salt, pepper, garlic powder.
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