From the kitchen of Chowhound
6 to 8 servings
Total: 45 mins
Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal.
From the kitchen of Chowhound
6 servings
Easy
Total Time: About 1 hr Active: 20 mins
From the kitchen of Feed Me Phoebe
Prep Time 5 minutes
Total Time 45 minutes
Servings 4
*Recipe Notes
This is a great make-ahead meal and can keep in the fridge for up to week.
From the kitchen of Aus der Küche von Karen VanEvera
Eines unserer Lieblingsgebäck zu Weihnachten − leicht, locker und zimtartig!
Macht ungefähr 4,5 Dutzend.
Siehe Horns für das Rezept auf Englisch und mit originalen Einheiten (cups FTW!).
From the kitchen of World Vegetarian Classics by Celia Brooks Brown
From the kitchen of Ikaria by Diane Kochilas
I have always needed to add at least 2 cups of water.
From the kitchen of Ikaria by Diane Kochilas
I added shredded zucchini
From the kitchen of Naturally Nourished
An absolutely delicious soup that’s fast and easy.
Vegan, Gluten free.
From the kitchen of The Blue Zones Solution
From the kitchen of Ikaria by Diane Kochilas
*I found I need to add about 2 cups of water
From the kitchen of Mark Bittman
Options: add cubed tofu, mizirtha (non melting) cheese, or pork
*Amber’s easier option: use frozen chopped spinach and skip the blanching step
From the kitchen of Tasting Hygee by Leela Cyd
From the kitchen of Tasting Hygee by Leela Cyd
I would double this recipe next time and increase the quantity of spices. Otherwise it was delish!
From the kitchen of Tasting Hygee by Leela Cyd
4 Servings
From the kitchen of Paul Congiliaro
This is a great basic hot sausage, Paul sold it in his store for years.
From the kitchen of Grammie Watkins
The Christmas favorite!
This chili is very yummy, we had it over rice but you can also add ½ cup of couscous the last 5 or 10 mins. of cooking.
