Southwest Vegetarian Chili Recipes

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SOUTHWEST VEGETARIAN CHILI



Southwest Vegetarian Chili image

Make and share this Southwest Vegetarian Chili recipe from Food.com.

Provided by ElizabethKnicely

Categories     Beans

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

1/4 cup chopped onion
1 garlic clove, minced
1/2-1 teaspoon chili powder
1 (10 ounce) can diced tomatoes with mild green chilies
1/2 cup kidney bean, rinsed and drained
1/3 cup no-salt-added tomato sauce
1 tablespoon shredded reduced-fat cheddar cheese (optional)
1 tablespoon nonfat sour cream
1 tablespoon sliced green onion

Steps:

  • In medium saucepan coated with cooking spray cook and stir onion and garlic over medium heat about 3 minutes or until tender.
  • Stir in chili powder. Cook and stir for 30 seconds. Add undrained tomatoes, beans and tomato sauce. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 to 5 minutes or until desired consistency. Ladle into bowls. Top with cheese (if desired), sour cream and onions.
  • Southwestern Turkey Chili: Prepare as above, except cook 2 ounces extra lean ground turkey along with the onion and garlic about 3 minutes or until turkey is no longer pink. Drain off any fat. Continue with recipe as directed in step 2 above, except decrease kidney beans to 1/4 cup.
  • MAKE IT A MEAL:.
  • -24 Special K Multi-Grain Crackers.
  • -1 container (6 ounces) low-fat peach yogurt topped with 2 to 4 tablespoons fresh blueberries.
  • -Iced Tea.
  • (Total Calories: 309).

Nutrition Facts : Calories 225.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.4, Sodium 1561.5, Carbohydrate 44.2, Fiber 9.4, Sugar 9.7, Protein 11.4

SOUTHWEST VEGETARIAN CHILI



Southwest Vegetarian Chili image

My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon olive oil
1 medium sweet onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
2 cups diced fresh tomatoes (about 3 medium)
1-1/2 cups fresh or frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Optional: Sour cream, diced avocado and lime wedges

Steps:

  • In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

SOUTHWESTERN CHILI



Southwestern Chili image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

Steps:

  • In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Make and share this Southwestern Vegetarian Pasta recipe from Food.com.

Provided by Cucina Casalingo

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded monterey jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
  • Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce.
  • Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17

SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

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