Nifs Chili To Take The Chill Off Vegetarian Or Vegan Recipes

LOW-CALORIE VEGAN CHILI

Low-Calorie Vegan Chili image

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

Ingredients

1 (28 ounce) can diced tomatoes
3 cups water
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1 yellow onion, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can mushroom stems and pieces, drained
½ yellow bell pepper, diced
½ orange bell pepper, diced
3 tablespoons chili powder
2 tablespoons garlic powder
2 pinches salt

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

NIF'S CHILI TO TAKE THE CHILL OFF (VEGETARIAN OR VEGAN)

Nif's Chili to Take the Chill off (Vegetarian or Vegan) image

I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! ------ A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand.

Provided by Nif_H

Categories < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

2 teaspoons olive oil
4 garlic cloves, minced
1 large onion, diced
2 medium carrots, diced
1 stalk celery, diced
1 (15 ounce) can pinto beans, rinsed
1 (15 ounce) can kidney beans, rinsed
2 large fresh tomatoes, diced
jalapeno pepper, diced
1 (8 ounce) can mushrooms, sliced, reserve liquid
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons smoked paprika
1 tablespoon chili powder
1 (15 ounce) can tomato sauce
vegetable broth, as needed
corn tortilla, crumbled
grated cheese
crumbled blue cheese
sliced avocado
sliced green onion
sliced black olives
sour cream
lime wedge

Steps:

Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!

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