Marvelous Meatless Chili Recipes
SPICY MEATLESS CHILI
Before I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I made the toppings and supper was done. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 5 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low until vegetables are tender, 8-10 hours. If desired, top with sour cream, cheese and jalapeno pepper.
Nutrition Facts : Calories 224 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1290mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 11g fiber), Protein 9g protein.
HEARTY MEATLESS CHILI
Years ago I found a recipe for chili con carne. I tried it and changed the spices, reduced the oil and added vegetables to make it more attractive. Dozens have enjoyed the results and asked for the recipe! -Lois Beach, College Station, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro.
Nutrition Facts : Calories 254 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 466mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 12g fiber), Protein 13g protein.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
LIMA BEAN MEATLESS CHILI
Make and share this Lima Bean Meatless Chili recipe from Food.com.
Provided by MESSY BIRD
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
- Simmer until beans are tender.
- Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
- You may add ham, or smoked sausage or any other meat you like as an option.
Nutrition Facts : Calories 496.7, Fat 2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 634.7, Carbohydrate 97.4, Fiber 29, Sugar 22.4, Protein 27.3
MARVELOUS MEATLESS CHILI
Make and share this Marvelous Meatless Chili recipe from Food.com.
Provided by Pixies Kitchen
Categories Black Beans
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In 3 quart slow cooker mix all ingredients except cilantro. Cover and cook on low for 6 to 8 hours or until vegetables are tender and the flavors have combined.
- Stir in cilantro. Top with sour cream, cheese, or toasted pumpkin seeds.
Nutrition Facts : Calories 368.4, Fat 3.2, SaturatedFat 0.4, Sodium 942.5, Carbohydrate 70.4, Fiber 19.7, Sugar 5.1, Protein 20.2
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
MARVELOUS MACARONI CHILI
A vegetarian pasta dish. The chili and macaroni taste like "down home" cooking. Nice flavor and textures.
Provided by Miss Annie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook macaroni until al dente, about 6 minutes, and drain.
- In a large saucepan, heat oil and add the onion, bell pepper, celery, and garlic and cook for about 7 minutes, stirring occasionally.
- Stir in all the remaining ingredients and bring to a simmer.
- Reduce heat to medium-low and cook for 15 minutes.
- Add the macaroni and cook for 5 minutes over low heat.
- Remove from heat and let stand 5-10 minutes before serving.
- Serve with warm cornbread if desired.
Nutrition Facts : Calories 286.9, Fat 3.5, SaturatedFat 0.4, Sodium 541.6, Carbohydrate 56, Fiber 10.4, Sugar 10.7, Protein 12.7
MARGO'S MARVELOUS CHILI
This recipe comes from my cousin Margo and it is really good. We ususally double the recipe and freeze the rest. We have also made it in the cockpot and let sit for 5 hours.
Provided by Hill Family
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend: Chili's, tomatoes, garlic, onion, 1/2 cup water.
- Brown the meat, add mix, then add cloves, cumin, salt and pepper and bell peppers.
- Simmer for as long as you would like, can add green onions, fresh tomato chunks on top.
Nutrition Facts : Calories 124.9, Fat 6.4, SaturatedFat 1.7, Cholesterol 59.8, Sodium 73.8, Carbohydrate 2.7, Fiber 0.8, Sugar 1.5, Protein 13.7
HEARTY MEATLESS CHILI
A thick rich chili, where you won't miss the meat at all. I make double batches and freeze it for quick meals during the winter. The combination of veggies makes this taste so good. I usually puree all the veggies together to make a rich broth and and sneak the veggies in for unsuspecting kids. Try it. You'll like it. And it's easy on the budget.
Provided by Grace4Gayle
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
- ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
- FOR FREEZE AHEAD:.
- PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
- HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Nutrition Facts : Calories 199.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 753.3, Carbohydrate 33, Fiber 11, Sugar 9.4, Protein 10.1
MEATLESS CHILI
My family loves this meal, and my husband didn't even realize the meat was 'missing' until after dinner that night when I mentioned it. I made it for my husband and I along with 3 other guys at hunting camp, and every last drop was gone! This recipe is modified (to make it meatless) from one found in Fix-It & Forget-It. Best of all, when I priced it out late 2006, it only cost $3.50 for the entire batch! If you are out all day, make it in the crock pot. Otherwise, if you forgot or need a *slightly* faster meal, let it simmer on the stove in a dutch oven for 1 1/2 - 2 hours.
Provided by Goji Girl
Categories Black Beans
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, green pepper, and celery in olive oil. (This step can be omitted if hurrying).
- Combine all ingredients (except optional additions) in a 5 qt slow cooker. Mix well.
- Cover and cook on low for 7-8 hours.
- If desired, add cooked noodles prior to serving.
- If desired, top each bowl with shredded cheddar cheese and/or sour cream.
Nutrition Facts : Calories 432.7, Fat 1.9, SaturatedFat 0.5, Sodium 647.5, Carbohydrate 82.2, Fiber 22.6, Sugar 8.5, Protein 25.6
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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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4.9/5 (99)Total Time 1 hrCuisine AmericanCalories 260 per serving
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
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