Mean Lean Vegetable Chili Recipes
MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
MEAN LEAN VEGETABLE CHILI
Make and share this Mean Lean Vegetable Chili recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
- Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
- Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
- Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
- Ladle chili into wide bowls; add sour cream and crushed chilies to taste.
MEAN LEAN VEGETABLE CHILI
Steps:
- In a 4- to 5-quart pan over high heat, combine carrots, onion, and ½ cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste.
Nutrition Facts :
VEGETARIAN VEGETABLE AND BEAN CHILI
When it feels like your pantry is bare, but you've got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it'll make you feel like you've made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won't miss the meat one bit, and you certainly won't need a side either. So save this recipe now and it'll be there to help you out of a future dinner jam.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
- Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.
Nutrition Facts : Calories 370, Carbohydrate 61 g, Cholesterol 0 mg, Fat 1/2, Fiber 16 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 0 g
CHICKEN AND VEGETABLE CHILI
Make and share this Chicken and Vegetable Chili recipe from Food.com.
Provided by Patrick in Los Ange
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
- Add garlic and chicken; cook 5 minutes.
- Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
- Add broth and salt. Cover and simmer for 15 minutes.
- Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
- Let stand for 10 minutes.
Nutrition Facts : Calories 464.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 65.8, Sodium 739.7, Carbohydrate 54.7, Fiber 14.1, Sugar 2.9, Protein 44.6
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