Vegetarian Beanless Chili Recipes
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
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
VEGETARIAN BEANLESS CHILI
like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom
Provided by spiritussancto
Categories One Dish Meal
Time 1h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
- Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
- If using any other veggies add them so they're also about half cooked at the same time.
- Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
- Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
- Bring to a gentle boil.
- Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
- Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
Nutrition Facts : Calories 373.4, Fat 8.8, SaturatedFat 1.1, Sodium 977.7, Carbohydrate 49.3, Fiber 10.4, Sugar 9.3, Protein 26.4
BEANLESS CHILI
Whenever my mother would make chili, I'd pick the hamburger out & just eat it. I can't stand beans, which is why this chili gets a thumbs-up from me! Based off the Skyline Chili (I saw a show on the food network & went off hunting down a recipe for it) This also freezes beautifully (which is good, seeing as how much it makes!)
Provided by Lampie
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
- Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
- Cover & simmer for 3+ hours, stirring occasionally.
- Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
Nutrition Facts : Calories 398.9, Fat 26.6, SaturatedFat 8.8, Cholesterol 92.5, Sodium 369, Carbohydrate 13, Fiber 3.6, Sugar 5.8, Protein 27.6
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