Mild Vegetarian Chili Recipes

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THE BEST VEGETARIAN CHILI EVER



The Best Vegetarian Chili Ever image

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

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

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

MILD VEGETARIAN 3-BEAN CHILI



Mild Vegetarian 3-Bean Chili image

This chili is a perfect blend of beans, vegetables, and spices without the heat. We put a bottle of Tabasco® sauce on the table for those who like their chili hot. Delicious with a garnish of grated cheese and sour cream. Can be served on rice.

Provided by SLOW JO

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h35m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, chopped
1 large green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium carrot, chopped
1 large clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can diced tomatoes in juice, undrained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onions, bell peppers, carrot, and garlic. Saute, stirring often to prevent burning, until soft, 5 to 10 minutes.
  • Add black beans, diced tomatoes with juice, kidney beans, pinto beans, chili powder, cumin, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 1 hour.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 56.1 g, Fat 6.2 g, Fiber 20.1 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1271 mg, Sugar 7.3 g

INSANELY EASY VEGETARIAN CHILI



Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

EASY AND QUICK VEGETARIAN CHILI



Easy and Quick Vegetarian Chili image

This is a fast recipe to put together that uses ingredients that most of us keep on hand. It's a very forgiving recipe in that you can easily add or change ingredients and it will still be a very healthy and flavorful dish! I have used the leftovers in tacos or as a topping for tamales.

Provided by Junebug

Categories     Beans

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup corn (optional)
1 (15 ounce) can black beans, rinse & drain
1 (15 ounce) can ranch style beans, undrained
1 (15 ounce) can tomato sauce
1 (1 ounce) package chili seasoning mix (mild or hot)
1/2 cup water (or more)
sour cream (optional)
grated cheese (optional)

Steps:

  • Heat olive oil in a pot and cook onion and bell pepper until soft.
  • Add all other ingredients except those for topping.
  • Mix well.
  • Simmer for 15 minutes to an hour to blend flavors, adding water if necessary.
  • This may also be cooked in a crockpot.

SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI



Simple and Delicious Low Fat Vegetarian Chili image

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

1 tablespoon olive oil
1 medium onion, diced
1 red pepper, diced
1 large carrot, diced
2 -3 cloves garlic, minced
1 -2 tablespoon chili powder
2 teaspoons cumin
1 (15 ounce) can tomatoes, diced
1 cup vegetable broth or 1 cup tomato juice
1 (28 ounce) can black beans
1 fresh ear corn, kernels removed (can substitute canned corn)
salt & fresh ground pepper
1/2 cup chopped fresh cilantro (optional)
cayenne pepper (optional)

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

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