Daphnes Veggie Chili Recipes

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STEAMED VEGETABLES WITH SESAME-CHILE OIL



Steamed Vegetables with Sesame-Chile Oil image

Provided by Daphne Brogdon

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 carrots, peeled and cut on the bias into 1/2-inch pieces
8 spears asparagus, cut into 2-inch pieces
1/4 head cauliflower, cut into 1-inch florets
1/4 head broccoli, cut into 1-inch florets
1 tablespoon sesame-chile oil
1 teaspoon olive oil
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Special equipment: a metal steamer basket
  • Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
  • While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
  • Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

VERY VEGGIE AND BEEF CHILI



Very Veggie and Beef Chili image

This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.

Provided by STARBOARDJEN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 8

Number Of Ingredients 21

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 carrot, diced
1 zucchini, diced
1 yellow squash, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 cup frozen white corn kernels
1 tablespoon minced garlic
1 ¼ tablespoons chili powder
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
  • Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
  • Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

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

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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

VEGGIE CHILI



Veggie Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 21

1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1 yellow onion, diced
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
4 cloves garlic, grated
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños

Steps:

  • Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
  • Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
  • Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
  • Ladle the chili into bowls and top with the desired toppings.

DAPHNE OZ'S VEGGIE CHILI



DAPHNE OZ'S VEGGIE CHILI image

Categories     Vegetable

Yield 8-10

Number Of Ingredients 20

2 tablespoons Canola Oil
4 smashed Cloves of Garlic
1 large Yellow Onion (chopped)
1 bag Corn (frozen or fresh)
2 medium Zucchinis (sliced and diced)
1 16 oz can of Roasted Tomatoes (chopped) and juice from can
2 cans Kidney Beans (drained and rinsed)
1 can Black Beans (drained and rinsed)
1 bottle Beer
1 cup Vegetable Stock
1/4 cup Chili Powder
2-3 tablespoons Cumin
2-3 Bay Leaves
2 tablespoon Oregano
2 Chipotle Pepper in Adobo Sauce (chopped)
Shredded cheddar
Chopped avocado
Fresh lime juice
Sour cream
2 tablespoons tomato paste

Steps:

  • # ingredients 2 tablespoons Canola Oil instructions In a large heavy pot, heat the oil over medium high heat. # step 2 ingredients 4 smashed Cloves of Garlic 1 large Yellow Onion, chopped instructions Add onions, garlic, and sauté until translucent. # step 3 ingredients 1 bag Corn, frozen or fresh 2 medium Zucchinis, sliced and diced instructions Add zucchini and corn and sauté for 5 minutes, stirring occasionally. # step 4 ingredients 1 16 oz can of Roasted Tomatoes, chopped Juice from tomato can Salt to taste Pepper to taste 1/4 cup Chili Powder 2-3 tablespoons Cumin 2-3 Bay Leaves 2 tablespoon Oregano 2 tablespoons tomato paste instructions Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well. # step 5 ingredients 1-2 Chipotle Peppers in Adobo Sauce, chopped 2 cans Kidney Beans, drained and rinsed 1 can Black Beans, drained and rinsed instructions Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well. # step 6 ingredients 1 bottle Beer 1 cup Vegetable Stock instructions Add beer and vegetable stock until liquid covers all ingredients in the pot. # step 7 ingredients Shredded cheddar Chopped avocado Fresh lime juice Sour cream instructions Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste. # step 8 instructions Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream (all are your choice)

DAPHNE'S VEGGIE CHILI



Daphne's Veggie Chili image

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories     Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons canola oil (I use olive oil)
1 large yellow onion, chopped
4 garlic cloves, smashed
2 medium zucchini, sliced and diced
1 (16 ounce) bag corn (frozen or fresh)
2 tablespoons tomato paste
1 (16 ounce) can roasted tomatoes, chopped, with juice
salt
pepper
2 -3 bay leaves
2 tablespoons oregano
1/4 cup chili powder
2 -3 tablespoons cumin
1 -2 chipotle chile in adobo, chopped
2 (15 ounce) cans kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bottle beer (or sub vegetable broth)
1 cup vegetable stock
cheddar cheese, shredded to serve
avocado, chopped to serve
2 limes to serve, juice
sour cream, to serve

Steps:

  • In a large heavy pot, heat the oil over medium high heat.
  • Add the onion and garlic, and saute until translucent.
  • Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
  • Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
  • Add 1-2 chopped chipotle peppers and the beans.Stir well.
  • Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
  • Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
  • Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
  • Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5

ULTIMATE VEGGIE CHILI



Ultimate Veggie Chili image

Recipe from the Food Network competition show Ultimate Recipe Showdown. This recipe wowed the judges! Credit to the creator Anne Tegtmeir.

Provided by Pot Scrubber

Categories     Soy/Tofu

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 20

1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon dried chipotle powder
1 teaspoon red pepper flakes
14 ounces extra firm tofu, frozen and thawed
2 (14 ounce) cans diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can diced jalapenos, drained
1 (4 ounce) can green chilies, drained
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can dark red kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
salt & freshly ground black pepper
sour cream (optional)
shredded cheddar cheese (optional)
more roasted cashews (optional)

Steps:

  • In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
  • Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
  • Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

Nutrition Facts : Calories 393, Fat 11, SaturatedFat 2, Sodium 497.4, Carbohydrate 58.4, Fiber 17.4, Sugar 10.7, Protein 21.3

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