Rootin Tootin Vegetarian Chili Recipes

VEGETARIAN CHILI

Vegetarian Chili image

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Steps:

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g

ROOTIN'-TOOTIN' CINCINNATI CHILI

Rootin'-Tootin' Cincinnati Chili image

Yes, there's root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite toppings. -Holly Gomez, Seabrook, New Hampshire

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup root beer
2 tablespoons chili powder
2 tablespoons tomato paste
2 tablespoons minced chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 beef bouillon cube
Hot cooked spaghetti
Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar and Parmesan cheeses

Steps:

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil., Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onions and cheeses if desired.

Nutrition Facts : Calories 310 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein.

ROOTIN' TOOTIN' CHILI

Rootin' Tootin' Chili image

This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal.

Provided by Jason B

Categories One Dish Meal

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs ground beef
1 bell pepper, chopped and seeds removed
1 yellow onion, chopped
1 jalapeno, chopped and seeds removed (optional)
2 (4 ounce) cans diced green chilies
6 (14 1/2 ounce) cans diced tomatoes (I use Del Monte Fire Roasted)
6 (8 ounce) cans tomato sauce
6 (14 1/2 ounce) cans red beans, drained and rinsed
1 1/4 tablespoons chili powder
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon cayenne
2 cups water

Steps:

Brown the ground beef over medium-high heat. Once browned, put in the onions, bell pepper and jalapeno. Cook for 2-3 minutes, stirring occasionally. Remove from heat and drain grease.
Return beef mixture to a large stockpot. Add the remaining ingredients and cover the pot. Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.

Nutrition Facts : Calories 585.2, Fat 12.5, SaturatedFat 4.3, Cholesterol 46.3, Sodium 2046.5, Carbohydrate 85.8, Fiber 22.4, Sugar 17.4, Protein 38.5

ROOTIN' TOOTIN' VEGETARIAN CHILI

ROOTIN' TOOTIN' VEGETARIAN CHILI image

Categories Soup/Stew Bean Side Stew Fourth of July Super Bowl Vegetarian Quick & Easy High Fiber Father's Day Dinner Lunch Buffet Fall Winter Healthy Vegan Potluck

Yield 8-10 people

Number Of Ingredients 19

Ingredients

4 tbls. Olive Oil
2 Large Red Onions - diced
5 tbls. Jalapenos - minced
8 Garlic cloves - minced
1 package or 2 cups ground (minced) soy meat
3 tbls. Chili Powder
3 tbls. Ground Cumin
3 teas. Sweet Paprika
3 teas. Salt (or to taste) *I use Himalayan or Kosher salt preferably no iodine
Ground Black Pepper (to taste)
1 (28oz) can of Diced Tomatoes in juice
2 cans of Kidney Beans - drained & rinsed
2 cans of Cannellini Beans - drained & rinsed
1-2 cups of Vegetable Broth
Garnish:
Cheddar Cheese
Cilantro (Coriander)
Sour Cream
Green Onions (Spring onions)

Steps:

1. Heat oil in large pot on medium heat. 2. Add diced onions and cook until golden but not burnt. 3. Add garlic and jalapeno's stir less than a minute. 4. Add soy mince and cook until browning about 2-3 minutes. 5. Add spices, stir for about 30 seconds and add everything else. 6. Bring to boil, turn heat down to low and simmer for an hour, stirring every so often so doesn't burn bottom of pot. Let liquid reduce. 7. Should be thick-ish not watery. Taste often and adjust salt (seasoning). 8. Serve in bowl with accompaniments; Chopped Cilantro (Coriander) Chopped Green Onions *Grated Cheddar Cheese *Sour Cream (*optional vegan brands) Also delish on a vegetarian hot dog (chili dogs) and on top of fries (chili fries) topped with cheese...YUMMM Enjoy!

5-INGREDIENT VEGETARIAN CHILI

5-Ingredient Vegetarian Chili image

Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.

Provided by Senalishia

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon olive oil
1 small onion, diced
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans black beans, drained
1 tablespoon chili powder, or to taste

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g

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