SMOKY VEGGIE CHILI
This is a recipe that has stuck with me for many years. It always makes me think of that time of year when summer's ending and you're taking out the soup pots. This chili is packed with veggies like beans, mushrooms and kale which contain plenty of phytonutrients and protein. You'll get a balance of sweetness from the yams and smokiness from the paprika and chipotle. All together it's a simple, one-pot family meal.
Provided by Chad Sarno
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
- Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
- While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
- Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
- Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.
SMOKY VEGAN CHILI
This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.
Provided by LesaBear
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
- Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
- Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 29.9 g, Cholesterol 0.2 mg, Fat 4.1 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.2 g, Sodium 1490.5 mg, Sugar 12.8 g
SMOKY VEGETARIAN CHILI
Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!
Provided by Lynne Cooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
- Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
- Add beans, corn and vegetable broth, and bring to boil.
- Reduce heat and simmer uncovered for about 25 minutes.
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SMOKY VEGETARIAN THREE-BEAN CHILI - NOURISHED BY …
From nourishedbynutrition.com
Servings 4-6Total Time 35 minsEstimated Reading Time 8 mins
- Heat the oil in a large pot over medium heat. Add the onions and green peppers to the pot and sauté until softened; about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper to the pot and stir. Cook for about 30 seconds, until the garlic is fragrant.
- Add the adobo sauce, vegetable stock, and crushed tomatoes to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the beans, and stir to combine. Bring the chili to a boil.
- Once boiling, lower the heat to a simmer. Leave the pot uncovered or place a lid vented on top of the pot. Let the chili simmer for 20 minutes, or longer if desired. The flavor concentrates the longer it cooks.
- Optional: blend the chili for a thicker texture. Blend ⅓ of the chili in an upright blender. Add the puréed chili back into the pot. You can also use an immersion blender to puree ⅓ of the chili in the pot. This only takes a few seconds. Careful not to purée the entire pot.
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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