Homemade Vegetarian Chili Recipes

INSANELY EASY VEGETARIAN CHILI

Insanely Easy Vegetarian Chili image

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

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

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

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

Ingredients

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

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

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

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

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 CHILI

Vegetarian Chili image

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Steps:

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g

HOMEMADE VEGETARIAN CHILI

Homemade Vegetarian Chili image

"I downsized the yield but not the flavor of my favorite vegetarian chili," says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 3 cups.

Number Of Ingredients 20

Ingredients

1 cup chopped onion
3/4 cup chopped green pepper
1 tablespoon canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 cup canned diced tomatoes
2/3 cup water
2 tablespoons tomato paste
1-1/2 teaspoons mustard seed
1-1/2 teaspoons chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
ONION TOPPING:
1 cup water
2 teaspoons white vinegar, divided
1/2 large red onion, thinly sliced
1 teaspoon canola oil
1/4 teaspoon mustard seed
1/8 teaspoon ground cumin
Dash salt

Steps:

In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through., Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili.

Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 464mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 11g fiber), Protein 13g protein.

VEGGIE VEGETARIAN CHILI

Veggie Vegetarian Chili image

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

Ingredients

1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
½ tablespoon garlic powder

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

VEGETARIAN CHILI

Vegetarian Chili image

Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 medium zucchini, chopped
1 small carrot, chopped
2 cans (14 ounces each) crushed tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 cup water
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
Optional: lime wedges and chopped fresh cilantro

Steps:

In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

5-INGREDIENT VEGETARIAN CHILI

5-Ingredient Vegetarian Chili image

Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.

Provided by Senalishia

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon olive oil
1 small onion, diced
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans black beans, drained
1 tablespoon chili powder, or to taste

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g

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