Roccos Vegan Chili Recipes

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ROCCO'S VEGAN CHILI



Rocco's Vegan Chili image

I was on the Dr Oz site looking for something completely different when I stumbled across this recipe. I know there are a zillion chili recipes...this one looked a little different with the touch of lime. I haven't tried this yet, plan to soon because I think it looks tasty. I'm guessing at the cooking time, it looks fairly quick though...30 minutes simmering time is included in my guess. Update...had a chance to make this and I really like the recipe - it's very quick to throw together. The only thing I wanted to come back and adjust is the amount of chili powder - suggest starting with a tsp and working your way up from there, because chili powders vary so much. I happened to use chipotle and an entire tbsp would have been too much.

Provided by magpie diner

Categories     Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
2 cups diced onions, divided
3/4 cup chopped celery
3/4 cup chopped carrot
3 garlic cloves, minced
2 cups chopped bell peppers
1/2-1 tablespoon chili powder (to taste)
1 tablespoon ground cumin
1 (28 ounce) can chopped tomatoes, with liquid
3 tablespoons tomato paste
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can kidney beans, with liquid
1 (11 ounce) can whole kernel corn, undrained
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
sea salt, to taste
black pepper, to taste
1 tablespoon lime juice
1/2 cup chopped cilantro
shredded soy cheese (optional)

Steps:

  • Heat oil in a large saucepan over medium heat. Sauté 1-1/2 cups of the onion (reserve the other 1/2 cup) along with the celery and the carrots until soft.
  • Stir in the peppers, garlic, chili powder and cumin. Cook about 6 minutes.
  • Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper.
  • Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  • Stir in lime juice and cilantro just before serving. Top with the reserved 1/2 cup of chopped onion and soy cheese, if using.

Nutrition Facts : Calories 469.3, Fat 13.3, SaturatedFat 2, Sodium 741.2, Carbohydrate 76, Fiber 21.8, Sugar 17.5, Protein 19.5

ROCCO'S VEGAN CHILI



Rocco's Vegan Chili image

Create Rocco's vegan chili recipe at home!

Provided by The Dr. Oz Show

Number Of Ingredients 3

3 tbsp olive oil 2 cups chopped onions
divided 3/4 cup chopped celery 3/4 cup chopped carrots 3 garlic cloves
chopped 2 cups green and/or red bell pepper 1 tbsp chili powder 1 tbsp ground cumin 1 can (28 oz) of diced tomatoes 3 tbsp tomato paste 1 can (15 oz) organic black beans 1 can (15 oz) organic kidney beans 1 can (15 oz) whole kernel corn 1 1/2 tbsp dried oregano 1 1/2 tbsp dried basil salt pepper 1 tbsp lime juice 1/2 cup chopped cilantro shredded soy cheese (optional)

Steps:

  • Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes. Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.

VEGAN TACO CHILI



Vegan Taco Chili image

A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.

Provided by Summer Adams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

1 tablespoon olive oil
1 pound sliced fresh mushrooms
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 (15 ounce) cans kidney beans
1 (11 ounce) can Mexican-style corn

Steps:

  • Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

Nutrition Facts : Calories 190 calories, Carbohydrate 35.1 g, Fat 2.4 g, Fiber 10.9 g, Protein 10.9 g, SaturatedFat 0.3 g, Sodium 947.1 mg, Sugar 6.5 g

ULTIMATE VEGAN CHILI



Ultimate Vegan Chili image

From Vegetarian Times February 2010. This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two. Nutrition facts per one cup serving are listed as 276 calories, 24g protein, 5g fat (1g saturated), 33g carbs, 0mg cholesterol, 844mg sodium, 9g fiber, 4g sugars.

Provided by BB2011

Categories     < 4 Hours

Time 1h20m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced (1 tablespoon)
1 chipotle chile in adobo, drained and minced
8 ounces baby bella mushrooms, finely chopped (1 1/2 cups)
2 (8 ounce) packages seitan, chopped (3 cups)
3 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/4 teaspoon celery salt
3 (15 ounce) cans chili beans, partially drained
1 cup carrot, chopped (2 to 3 large carrots)
2 tablespoons low-sodium tamari or 2 tablespoons soy sauce
1 tablespoon vegan worcestershire sauce

Steps:

  • Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
  • Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

QUICK EASY VEGAN CHILI



Quick Easy Vegan Chili image

Almost no prep time and versatile--easy to make substitutions to taste and preference! Makes a great dip or hearty main course.

Provided by Jessi Brooks

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon canola oil
½ cup chopped onion
½ cup chopped green bell pepper
½ cup frozen corn
½ cup sliced fresh mushrooms
1 (16 ounce) can chili beans
1 (16 ounce) jar salsa
1 (1.25 ounce) package chili seasoning mix
2 tablespoons prepared yellow mustard
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 3.9 g, Fiber 6.4 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 1423.7 mg, Sugar 7 g

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