VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
VEGAN/VEGETARIAN PORTOBELLO MUSHROOM CHILI
I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-high heat (or use enough oil to cover the bottom of the pot).
- Add in onions, chili flakes, green bell pepper, jalapeno pepper and oregano; cook stirring for about 4 minutes.
- Add in mushrooms and continue cooking for about 10-12 minutes more, stirring frequently (adding in the garlic, chili powder and cumin the last 2-3 minutes of cooking time).
- Add in the stewed tomatoes with juice, tomato sauce and seasoned salt; bring to a boil stirring and adjusting the chili powder if needed adding in more to taste.
- Reduce heat to low and simmer uncovered for about 1 hour (do not cover or the sauce will become watery) stirring occasionally and seasoning with more salt if needed.
- After 1 hour of simmering add in the kidney beans with their juice and continue cooking stirring occasionally for 1 to 1-1/2 hours more seasoning with fresh ground black pepper about halfway through cooking (the longer you simmer the better!).
HEALTHY VEGAN CHILI
This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.
Provided by Moody
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
PORTOBELLO MUSHROOM CHILI RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chilies and place them in a pot with the stock. Bring the mixture to a boil, then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup EVOO, four turns of the pan. Add the mushrooms to the hot EVOO and brown for 12-15 minutes, then add the garlic, onion, chili pepper, salt and black pepper and soften 5-6 minutes more. Season with a spice mixture of paprika, cumin, coriander and cinnamon. Puree the reconstituted ancho chilies and stock in a food processor. Add the chili stock mixture, beans and tomatoes to the chili. Cook for 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal. To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve. Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
PORTOBELLO MUSHROOM CHILI
This is a very hearty and tasty chili.
Provided by GOURMETGUY
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
- Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g
More about "veganvegetarian portobello mushroom chili recipes"
MUSHROOM CHILI RECIPE - ULTIMATE VEGAN …
From lavenderandmacarons.com
4.9/5 (8)Calories 483 per servingCategory Soup
- Using a damp paper towel, wipe the caps of mushrooms. Cut a thin slice off the bottom of each stem. Slice mushrooms in half and add them to a food processor. Working in batches, pulse mushrooms 7-10 times until they resemble ground "meat".
- In a large dutch oven or pot, heat 2 tablespoon of olive oil. Add ground mushrooms and cook for 5-7 minutes, stirring occasionally until all liquid evaporates. Transfer sautéed mushrooms to a bowl.
- To the same pot, add the remaining 1 tbsp of oil, onion, garlic and both peppers. Cook over medium heat, stirring occasionally, for 10 minutes. Pour in diced tomatoes and beans into the pot with an onion and pepper mixture.
15+ VEGETARIAN PORTOBELLO MUSHROOM …
From eatingwell.com
PORTOBELLO MUSHROOM STEAK | MEATLESS
From vegkitchen.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY
From insanelygoodrecipes.com
PORTOBELLO MUSHROOM CHILI - WE EAT. LIVE. DO. WELL
From weeatlivedowell.com
Category Main CourseCalories 173 per serving
VEGAN MUSHROOM CHILI - SLOW THE COOK DOWN
From slowthecookdown.com
Cuisine AmericanTotal Time 1 hrCategory Main CourseCalories 341 per serving
ULTIMATE VEGAN CHILI - VEGAN HUGGS
From veganhuggs.com
TOP 44 PORTOBELLO MUSHROOM VEGAN RECIPES
From kasur.keystoneuniformcap.com
CHIPOTLE PORTOBELLO TACOS (VEGAN!) | FEASTING AT HOME
From feastingathome.com
16 VEGAN INDIAN RECIPES THAT ARE BETTER THAN TAKEOUT
From camillestyles.com
SMOKY VEGETARIAN CHILI WITH BEANS AND MUSHROOMS
From bowlofdelicious.com
VEGAN CHILI WITH MUSHROOMS & BLACK BEANS
From deliciouseveryday.com
OVEN ROASTED SHEET PAN PORTOBELLO MUSHROOM FAJITAS (VEGAN
From thevgnway.com
RECIPE FOR SWETA'S PORTOBELLO CHILI-4.6 STARS (348 REVIEWS)
From munchery.com
VEGAN STUFFED PORTOBELLO MUSHROOMS - ELAVEGAN
From elavegan.com
BEST VEGAN CUISINE FROM AROUND THE WORLD - CLEAN GREEN SIMPLE
From cleangreensimple.com
MAIN DISH - POT ROAST VEGETABLES NO MEAT IN OVEN RECIPES
From tfrecipes.net
CHILI STUFFED PORTOBELLO MUSHROOMS - MY PURE PLANTS
From mypureplants.com
9 MEATY MUSHROOM RECIPES FOR VEGETARIAN MEALS THAT SATISFY
From bhg.com
VEGETARIAN CHILI RECIPE - PINCH OF YUM
From pinchofyum.com
You'll also love