VEGGIE VEGETARIAN CHILI
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
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
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
LOW-CALORIE VEGAN CHILI
This low-calorie, deliciously filling chili you are sure to enjoy as a main dish!
Provided by Dawn Gainor
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 42.5 g, Fat 1.6 g, Fiber 13.4 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 1009 mg, Sugar 11.5 g
VEGETARIAN CHILI
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
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
SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI
This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps.
Provided by Kozmic Blues
Categories Black Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat olive oil over medium high heat.
- Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
- Add chili powder and cumin (and cayenne pepper if using).
- Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
- Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
- Stir well, and bring liquid to a boil.
- Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
- More vegetabe broth or tomato juice can be added if chili becomes too thick.
- Add salt and pepper to taste.
- Remove from heat and stir in chopped fresh cilantro if using.
- Serve over your favorite rice.
- I like brown.
Nutrition Facts : Calories 138.9, Fat 2.5, SaturatedFat 0.4, Sodium 28.2, Carbohydrate 23.1, Fiber 8.1, Sugar 3.1, Protein 7.5
VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)
I found the base for this recipe in a cookbook for Diabetics ("Month of Meals"); I modified it a tiny bit, but it's mostly the same. I really like meat sauce, but my roommate is vegetarian - we've found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it's a lot healthier! If you're really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it.
Provided by Rei-chan
Categories One Dish Meal
Time 2h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
- Add vegetarian meat; sauté until warmed through.
- Add rest of ingredients (along with about 2 cups water) and bring to a boil.
- Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
- Serving suggestion: top with a little bit of shredded cheese and/or sour cream.
Nutrition Facts : Calories 89.7, Fat 3, SaturatedFat 0.3, Sodium 163.3, Carbohydrate 10.5, Fiber 2.3, Sugar 3.3, Protein 5.9
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