LOW-FAT VEGETARIAN WHITE BEAN CHILI
Steps:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
- Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
- Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
- Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
- Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.
Nutrition Facts : Calories 258 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, Sodium 369 mg, Sugar 2 g, Fat 4 g, ServingSize about 12 servings, UnsaturatedFat 0 g
THE BEST VEGETARIAN CHILI IN THE WORLD
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
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
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
HEARTY MEATLESS CHILI
Years ago I found a recipe for chili con carne. I tried it and changed the spices, reduced the oil and added vegetables to make it more attractive. Dozens have enjoyed the results and asked for the recipe! -Lois Beach, College Station, Texas
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro.
Nutrition Facts : Calories 254 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 466mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 12g fiber), Protein 13g protein.
MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
HEARTY MEATLESS CHILI
A thick rich chili, where you won't miss the meat at all. I make double batches and freeze it for quick meals during the winter. The combination of veggies makes this taste so good. I usually puree all the veggies together to make a rich broth and and sneak the veggies in for unsuspecting kids. Try it. You'll like it. And it's easy on the budget.
Provided by Grace4Gayle
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
- ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
- FOR FREEZE AHEAD:.
- PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
- HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Nutrition Facts : Calories 199.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 753.3, Carbohydrate 33, Fiber 11, Sugar 9.4, Protein 10.1
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
TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
MEATLESS CHILI RECIPE
When you taste our Meatless Chili Recipe, you'll be sure that you aren't missing a thing by going meatless. Ground veggie crumbles are mixed with all your chili favorites in this better-for-you recipe. Try our Meatless Chili Recipe out tonight, and you'll see for yourself.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 12
Steps:
- Cook and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.
- Stir in crumbles; cook 2 min.
- Add remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1050 mg, Carbohydrate 26 g, Fiber 9 g, Sugar 5 g, Protein 16 g
MEATLESS MISSION CHILI
This is an adopted recipe that I've not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks!
Provided by spatchcock
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
- In a Dutch oven or 4-5 qt saucepan, heat oil.
- Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
- As mixture cooks, stir in remaining ingredients.
- Bring to a boil over high heat, then reduce heat to medium.
- Cover and cook until heated through, about 5 minutes.
- Top each serving with a garnish, if desired.
- If you wish, set under broiler to melt cheese.
- VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.
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