Janes Vegetarian Chili Recipes

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JANE'S VEGETARIAN CHILI



Jane's Vegetarian Chili image

From myrecipes.com Calories:276 (11% from fat) Fat:3.5g (sat 0.3g,mono 1.3g,poly 1g) Protein:12.7g Carbohydrate:49.7g Fiber:14.7g Cholesterol:0.0mg Iron:4.2mg Sodium:587mg Calcium:107mg Everyone in my family liked this. My husband did complain about the lack of meat, but he said he liked it otherwise. I usually boil some kind of noodles separately...like spaghetti, elbow macaroni or penne...and add it to my chili. I've made this once, and wanted to stay true to the recipe, so I didn't add pasta to it, but I probably will next time. Altho it is good without it, that is just what we are used to. I made my grandma's cornbread to go with it and it was delicious and so easy to make.

Provided by heartless1

Categories     Beans

Time 25m

Yield 8 1-1/2 cups, 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 cups chopped onions
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons vegetarian worcestershire sauce
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
1 (6 ounce) can tomato paste
1/2 cup reduced-fat shredded cheddar cheese (optional)

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.
  • Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture.
  • Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
  • Ladle soup into bowls.
  • Top with cheese, if desired.
  • The prep time is estimated from how long it takes to chop 1-2 onions, open all those cans and mix up the tomato paste & water mixture.

Nutrition Facts : Calories 294.8, Fat 3.8, SaturatedFat 0.6, Sodium 702.5, Carbohydrate 53.8, Fiber 15.1, Sugar 12.3, Protein 14.5

JANE'S VEGETARIAN CHILI



JANE'S VEGETARIAN CHILI image

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
4 cups water, divided
2 tablespoons sugar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine. Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

INSTANT POT® VEGETARIAN CHILI



Instant Pot® Vegetarian Chili image

A hint of spice, and lots of warmth. This chili is the perfect quick meal for a cool, busy day. Spruce it up however you enjoy your chili served! We like to serve ours over baked potatoes or rice with some Cheddar cheese, sour cream, diced onion, minced parsley, or cilantro. Bonus--the house smells delicious while this is cooking!

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
3 tablespoons chili powder
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
1 tablespoon tomato paste
½ cup vegetable broth
1 (14 ounce) can tomato sauce
1 (28 ounce) can petite diced tomatoes
2 (14 ounce) cans black beans, rinsed and drained
2 (14 ounce) cans pinto beans, rinsed and drained
1 canned chipotle chile in adobo sauce, seeded and finely chopped
1 teaspoon salt, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
  • Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir chili and taste; adjust seasonings to your personal preference.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 55.8 g, Fat 4.1 g, Fiber 19.4 g, Protein 17.5 g, SaturatedFat 0.7 g, Sodium 1944.1 mg, Sugar 7.9 g

JANE'S BEST CROCK POT CHILI



Jane's Best Crock Pot Chili image

This chili is the best I've ever had. My husband will eat it for 3 meals in a row (with the leftovers).

Provided by Jane11808

Categories     Beans

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs ground beef (you can use a leaner meat if you'd like)
1 (14 ounce) can pinto beans (drained)
1 (14 ounce) can can dark red kidney beans (drained)
1 (14 ounce) can can beef broth
1 (14 ounce) can can diced tomatoes (drained)
1 (4 ounce) can tomato paste
1 yellow onion
1 green pepper
1 jalapeno pepper (if you want more spice, add 2)
1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon olive oil

Steps:

  • Ground the beef in a pan until cooked through. Drain and add to the crock pot.
  • Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
  • Dice the onion, green pepper, jalapeno.
  • Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
  • Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
  • Cook for 4 hours on high, 6-7 hours on low.

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