Meatless Mission Chili Recipes

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MEATLESS CHILI



Meatless Chili image

"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

1 can (16 ounces) hot chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tablespoon ground cumin
2 teaspoons chili powder
4 tablespoons fat-free sour cream
4 tablespoons shredded reduced-fat cheddar cheese

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.

MEATLESS MISSION CHILI



Meatless Mission Chili image

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

2 tablespoons safflower oil
1 garlic clove, minced
1 green bell pepper, chopped
1 stalk celery, chopped
1 onion, chopped (1/4 cup)
1 carrot, shredded
1 medium zucchini, shredded
1 (18 ounce) can tomatoes with juice
1 (15 ounce) can kidney beans, drained
1 (8 ounce) can tomato sauce, 1 cup
1/4 cup water
1 1/2 teaspoons chili powder
1/4 teaspoon hot pepper sauce, to taste
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper

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.

MEATY, MEAT-LESS CHILI



Meaty, Meat-less Chili image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

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.

MEATLESS CHILI



Meatless Chili image

I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.

Provided by Patsy Shipman Weidenbach

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h5m

Yield 10

Number Of Ingredients 14

1 (28 ounce) can crushed tomatoes
1 (8 ounce) container firm tofu, drained and cut into 1/2-inch cubes
3 cups water
1 ½ cups chopped bell peppers
1 ¼ cups drained canned corn kernels
1 ¼ cups chopped carrots
½ cup Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids
1 tablespoon onion powder
1 ½ teaspoons garlic powder
1 ½ tablespoons chili powder
1 ½ tablespoons ground cumin
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, drained
1 tablespoon TVP-Textured Vegetable Protein-Fortif ADM

Steps:

  • Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
  • Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.

Nutrition Facts : Calories 154 calories, Carbohydrate 27.9 g, Fat 2.2 g, Fiber 8.3 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 505.5 mg, Sugar 2.8 g

HEARTY MEATLESS CHILI



Hearty Meatless Chili image

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

1 small onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 medium zucchini, finely chopped
2 medium carrots, finely chopped
3 tablespoons cornmeal
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
GARNISH:
8 tablespoons fat-free sour cream
8 tablespoons thinly sliced green onions
8 teaspoons minced fresh cilantro

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.

HEARTY MEATLESS CHILI



Hearty Meatless Chili image

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

1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or 3/4 cup water
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 maggi vegetarian vegetable flavor bouillon cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 (15 ounce) cans canned kidney beans, rinsed and drained
sour cream (optional)

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

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