Pamis Supersonic Veggie Chili Recipes

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

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

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

PAMI'S SUPERSONIC VEGGIE CHILI

Pami's Supersonic Veggie Chili image

Filling, healthy and hearty.. love it for the whole meal .. with a warmed torilla or bread on the side.

Provided by Pami Toll @hotpeachpie

Categories Other Main Dishes

Number Of Ingredients 22

Ingredients

3 - stalks of chopped celery
4 - chopped cloves of garlic
1/2EACH - chopped red pepper and green pepper chunky cut
1 - can of mild seeded jalapeno chilis
4 tablespoon(s) basil , oregano cumin cumin cumin, cayenne pepper to taste
1/4 can(s) olive oil
3 can(s) black beans with soup
1 can(s) vegetarian chili
2 - diced onions chunky cut
1 - large can of stewed or mexican flavored tomatoes
2 - tomatoes fresh, chopped chunky
1/2 jar(s) prepared tomato sauce
1 tablespoon(s) sugar
1 teaspoon(s) each salt and pepper
2 tablespoon(s) hot sauce to taste
OPTIONS TO SERVE THIS CHILI WITH OTHER ITEMS
1 package(s) shredded cheddar cheese
2 - dollops of sour cream
- chopped onions for the topping
- chopped green chilies on the top
1 package(s) pasta cooked and drained. i like ziti or mosticolli to serve it on
1 - warmed torilla open face in bowl.. and put chili on it and then toppings eat open faced.

Steps:

Take a large pot .. if you choose to make this meaty, you can saute your meat chunks in pot first.. leave the drippings and meat in.. Then add the rest. For Vegetarian.. saute the vegetables in olive oil.. add the spices to flavor.. as they cook down and get softer .. add the Black bean soup, the Canned tomatoes, Jar of tomato sauce and then anything else thats left.. put light on a medium to medium-low.. stir frequently.. if it loses too much liquid.. add 3/4 cup of water or more tomato sauce.. Simmer around 40 minutes on low heat.. Serve hot on top of Cooked Ziti, or Mosticolli with melted or shredded cheddar cheese, Sour cream dollop and Chopped Green chiles .. or your fav taco topping. I Warm torillas on the side.. and sometimes place them on the plate and put the chili on top served as the main dish. Open faced.. top with cheese and sour cream and or Guacamole.
Precook your pasta choice to have it cooked and drained to serve with the cooked veggie chili

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