Boca Roasted Vegetable Vegan Chili Recipes
BOCA VEGETARIAN CHILI
How do we love making this vegetarian chili? Let us count the ways: It's easy, rewarding and easy. OK, the list has a repeat-but you get the drift!
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat 5 min. or until crisp-tender.
- Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 15 min. or until heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 17 g
BOCA CHILI (VEGETARIAN)
I love the Boca "ground beef," so when I found this recipe I just had to post it. It's nothing fancy; just a quick fix for when you need to put something on the table fast! Since the original recipe only stated "1 small can kidney beans" and didn't even specify the amount of spices, I am going to try it soon, and make any changes if needed. I hope it all turns out!
Provided by BeccaB3c
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray frying pan with nonstick cooking spray.
- Heat pan, saute onion, and add ground Boca when onions start to brown.
- Saute Boca and onions.
- Season to taste with cumin, onion powder, salt, pepper, chili powder.
- Add stewed tomatoes and continue to cook over a medium flame for about 8 minutes.
- Add the kidney beans for the last three minutes or until heated through.
Nutrition Facts : Calories 411.5, Fat 10.6, SaturatedFat 1.3, Sodium 2013.2, Carbohydrate 45.6, Fiber 12.1, Sugar 5, Protein 35.9
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
ROASTED VEGGIE CHILI
You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 24 servings (6 quarts).
Number Of Ingredients 18
Steps:
- Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.
Nutrition Facts :
MEATLESS CHILI RECIPE
When you taste our Meatless Chili Recipe, you'll be sure that you aren't missing a thing by going meatless. Ground veggie crumbles are mixed with all your chili favorites in this better-for-you recipe. Try our Meatless Chili Recipe out tonight, and you'll see for yourself.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 12
Steps:
- Cook and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.
- Stir in crumbles; cook 2 min.
- Add remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1050 mg, Carbohydrate 26 g, Fiber 9 g, Sugar 5 g, Protein 16 g
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