Roasted Pepper Vegetarian Chili Recipes
DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
RECIPE: YOU WON'T EVEN MISS THE MEAT VEGETARIAN CHILI WITH ROASTED PEPPERS AND BEANS
Steps:
- Heat the oil in a 8-quart pot over medium low heat.
- Sauté the garlic and onion until soft and translucent.
- Add the roasted pepper blend and seasonings. Stir well.
- Add the tomatoes and green salsa. Warm for 20 minutes over low heat.
- When the chili base starts to thicken, add the wine, vinegar, and cilantro.
- Add pinto beans and cook over medium-low heat until beans are thoroughly warmed and chili is simmering (about 7 minutes).
- Season to taste with salt and pepper, additional vinegar, and/or cilantro.
- Garnish to taste.
- Heat oven broiler to high or its highest setting.Grease rimmed baking sheet with coconut oil.
- Halve, seed, and stem the peppers.
- Place peppers skin side up on baking sheet.
- Roast peppers under the broiler until the skin buckles and starts to char (about 4 minutes). The smaller peppers may roast quicker than the larger ones, so be ready to pull them off the baking sheet earlier. In general, don't be afraid to char the pepper skins. That's what drives the roasted flavor AND makes the skins easier to peel off.
- Remove peppers from the broiler and using a fork, place peppers in a brown paper bag and refrigerate for 15 minutes.
- Peel off the skin, chop and mix the roasted peppers together and set aside. Note: if the peppers haven't been roasted long enough, the skins will be tough to peel off. Don't worry or fret ... this isn't the end of the world. Just chop them up. Your chili will still taste great!
ROASTED PEPPER VEGETARIAN CHILI
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
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
VEGETARIAN CHILI WITH BLACK BEANS AND PEPPERS SWEET AND HOT
Steps:
- Heat oil in medium-size Dutch oven over moderate heat for 1 minute. Add onion, celery, stir-fry mix, garlic, cumin, and oregano and cook, stirring often, until vegetables are limp, about 5 minutes.
- Add 2 1/2 cups beans, tomatoes with chilies, orange juice concentrate, lemon juice, and hot pepper sauce. Bring to boiling, adjust heat so mixture bubbles easily, cover, and simmer 10 minutes.
- Mash remaining 1/2 cup beans, mix into chili, cover, and simmer slowly until flavors mellow, about 15 minutes. Taste for salt and adjust as needed. Mound rice in heated deep platter, spoon chili on top, sprinkle with cilantro, and serve.
ROASTED VEGETABLE CHILI (VEGETARIAN)
I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.
Provided by justcallmetoni
Categories Onions
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Toss the squash pieces with the red onions, garlic and olive oil. Place in a baking pan and roast for 35 minutes. You may continue with the recipe or put the vegetables in an airtight container for use later.
- Pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. Take the garlic and mash it into a paste and hold.
- Add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. Bring the pot to a boil. (The time required here depends on whether you are using hot or cold vegetables.) Cover the pan and reduce heat to a simmer, cooking for 20 minutes. Add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.
Nutrition Facts : Calories 206.3, Fat 3.5, SaturatedFat 0.6, Sodium 544.8, Carbohydrate 37.8, Fiber 11.6, Sugar 10.4, Protein 10.3
VEGGIE VEGETARIAN CHILI
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.
Provided by LilPhotog
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 16
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 18.5 g, Fat 1.8 g, Fiber 5.1 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 277.9 mg, Sugar 3.8 g
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