Recipe You Wont Even Miss The Meat Vegetarian Chili With Roasted Peppers And Beans

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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

ROASTED PEPPER VEGETARIAN CHILI



Roasted Pepper Vegetarian Chili image

The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.

Provided by Pa. Hiker

Categories     Peppers

Time 9h

Yield 16 oz servings, 4 serving(s)

Number Of Ingredients 14

2 green bell peppers
2 red bell peppers
1 large onion, chopped
4 ounces green chilies, diced
1 zucchini, quartered then sliced 1/4-inch thick
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
15 ounces crushed tomatoes
15 ounces diced tomatoes
15 ounces garbanzo beans (aka chickpeas)
15 ounces pinto beans
15 ounces black beans

Steps:

  • Cut peppers in half and remove the seeds.
  • Place on a baking sheet and press to lay flat, skin side up.
  • Broil until blackened (about 15 minutes).
  • Seal in a plastic bag for 15 minutes.
  • Remove from the bag and remove the skin.
  • Make slices about 1/2" x 2".
  • Place all ingredients into a 3 quart slow-cooker.
  • Cook on low for 8 hours, or high for 4 (if you're in a hurry).

Nutrition Facts : Calories 511.4, Fat 3.8, SaturatedFat 0.6, Sodium 827.9, Carbohydrate 100.5, Fiber 28.9, Sugar 16.4, Protein 26.5

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