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
VEGGIE VEGETARIAN CHILI
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.
Provided by LilPhotog
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 16
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 18.5 g, Fat 1.8 g, Fiber 5.1 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 277.9 mg, Sugar 3.8 g
HEARTY VEGETARIAN CHILI
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 30m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
VEGETARIAN BEAN CHILI RECIPE BY TASTY
Here's what you need: large carrot, celery, medium white onion, chili powder, cumin, tomato paste, tomato, tomato sauce, vegetable oil, chili beans, kidney bean
Provided by Paul Wefel
Categories Dinner
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
- Once the onions are soft, add the carrots and celery and cook for another minute.
- Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
- Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
- Right before serving, stir in the tomato sauce.
- Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).
Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, Sugar 13 grams
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
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
WINTER VEGETABLE CHILI RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, kosher salt, garlic, parsnip, butternut squash, paprika, dried oregano, ground cumin, allspice, chipotle powder, cannellini bean, fresh cilantro, vegetable broth, shredded cheddar cheese
Provided by Isabel Castillo
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
- Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
- Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
- Ladle the chili into bowls and top with cilantro and cheddar cheese.
- Enjoy!
Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams
TASTY VEGETARIAN CHILI
Chilli has always been my fave dish and i have tried many variations on the basic content. This is the best I've come up with. The ingredients can be varied personal taste, the final two ingredients are what makes this dish stand out!
Provided by kosmicpat
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Lightly saute the coursely cut onion and pepper and sliced celery for 2-3 minutes, then add the crushed garlic and sliced mushrooms and cook for further 1-2 minutes.
- Drain, rinse and add the beans then the chilli, cumin and coriander. Gently cook this mixture for a couple of minutes then add the chopped tomatoes and the stock made in enough water to cover the mixture.
- This may now be cooked on a hob (on a medium heat ) or in an oven (at 180c ) for about 45 minutes. Stir 2-3 times whilst cooking and add water if needed.
- At this point add the bulgar wheat and tomatoe puree. More water may be added if neccessary and the basil and mint if desired (these mellow the spice somewhat or if you prefer your food extra spicy this is your last chance to add more chilli etc) and this is then cooked for a further 15 minutes.
- At the very end add the english mustard and the Worcestershire sauce, These make this simple dish special.
- Salt and pepper to taste.
- Serve this with wholegrain rice, garlic toast, and a green salad.
Nutrition Facts : Calories 447.8, Fat 12.8, SaturatedFat 1.7, Sodium 43.6, Carbohydrate 66.4, Fiber 20.3, Sugar 8.5, Protein 22.6
CHUNKY VEGETARIAN CHILI
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
DELICIOUS VEGETARIAN CHILI
My sister-in-law shared this recipe with me. The pumpkin and bulgar give it a thick, meaty taste. It's also very easy to make. I always freeze leftovers for another night.
Provided by Hidesome
Categories Grains
Time 35m
Yield 1 large pot chili
Number Of Ingredients 12
Steps:
- Put all ingredients in soup pot.
- Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
- Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.
Nutrition Facts : Calories 1959.3, Fat 12.9, SaturatedFat 2.5, Sodium 5106.2, Carbohydrate 386.9, Fiber 118.2, Sugar 27.5, Protein 109.7
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5/5 (76)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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