1 2 3 Vegetable Chili Recipes

1-2-3 VEGETABLE CHILI

Steps:

• Combine all ingredients except cheese in saucepan.
• Bring to boil on medium-high heat; simmer on low heat 10 min., stirring occasionally.
• Spoon 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.

WEEKNIGHT VEGETARIAN CHILI

Steps:

• Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
• Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
• Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

VEGETABLE CHILI

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

VEGGIE CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

1-2-3 VEGETABLE CHILI

Steps:

• Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
• Reduce heat to low; simmer 10 minutes.
• Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

CHUNKY VEGETARIAN CHILI

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.

VEGETABLE CHILI II

Steps:

• In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
• Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
• Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
• Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
• Let stand, covered for 5 minutes.
• Season to taste with salt, pepper and pinch of sugar.
• Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.