CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g
VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
PERFECT FOR AUTUMN VEGETARIAN CHILI
With cooler weather here, now is the perfect time to make a hearty, but easy to make, warm dish. This meatless dish will give you plenty of energy as you tackle fall chores or watch football games. It's very versatile with lots of individual options for adding or substituting other ingredients. Enjoy!!
Provided by Healthy Debbie
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the water and add to the textured vegetable protein. Let it sit until most of the water is absorbed.
- Saute the onion and pepper in the olive oil until soft.
- Combine the TVP, onions and peppers, diced tomatoes, and the rest of the ingredients into a teflon lined pan and cook on medium low for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 139.8, Fat 1.8, SaturatedFat 0.3, Sodium 273.5, Carbohydrate 25.8, Fiber 5.3, Sugar 4.2, Protein 7.1
AUTUMNAL VEGETARIAN CHILI
Categories Soup/Stew Vegetable Vegetarian Quick & Easy Simmer
Yield 8 bowls
Number Of Ingredients 18
Steps:
- In a large pot, saute onions and garlic in olive oil for 5 minutes. Add sweet potatoes, parsnips and carrots. Continue to saute for another 5 minutes. Add red pepper and tomato puree and vegetable broth. Add rest of spices. Adjust to taste (more cayenne to make it hotter etc). Add corn and beans. Simmer low for 20 minutes.
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VEGETARIAN BEAN CHILI RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (100)Author Sarah JampelServings 4-6
- Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.
- Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.
- Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.
- Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.
HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 236 per servingCategory Chili
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
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