Spicy Meatless Chili Recipes

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SPICY VEGETARIAN CHILI

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 20



Spicy Vegetarian Chili image

Steps:

  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 to 1 chipotle chile pepper in adobo sauce, chopped
1 tablespoon tomato paste
2 corn tortillas, torn into pieces
1/2 cup brewed coffee
1 28-ounce can whole plum tomatoes, crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, drained and rinsed
1/2 head cauliflower
1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional)

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



Spicy Meatless Chili image

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.

2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup salsa
1 medium zucchini, cut into 1/2-inch pieces
1 medium green pepper, coarsely chopped
1 small onion, coarsely chopped
1 celery rib, chopped
3 tablespoons chili powder
1 teaspoon dried oregano
2 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Sour cream, shredded cheddar cheese and sliced jalapeno pepper, optional

SPICY VEGETARIAN CHILI

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 10



Spicy Vegetarian Chili image

Steps:

  • In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

2 tablespoons extra-virgin olive oil
1 chopped onion
1 green bell pepper, cut into a 1/2-inch dice
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chipotle-chile powder
2 cups Marinara or store-bought marinara
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving

SPICY MEATLESS CHILI

Categories     Bean     Cheese     Tomato     Vegetarian     Quick & Easy     Winter     Simmer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8



Spicy Meatless Chili image

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.

3 tablespoons olive oil
1 medium onion, chopped
2 tablespoons chili powder
1 14 1/2-ounce can Mexican recipe stewed tomatoes with juices
8 ounces frozen veggie crumbles, thawed
1 cup canned red kidney beans, rinsed, drained
1/4 cup water
1/2 cups shredded Mexican-style 4-cheese mix

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