Spicy Meatless Chili Recipes

SPICY VEGETARIAN CHILI

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

THE BEST VEGETARIAN CHILI EVER

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.

SPICY MEATLESS CHILI

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add chili powder; stir 1 minute. Stir in tomatoes with juices, veggie crumbles, beans and 1/4 cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 2 soup bowls; top with cheese and serve.

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

SPICY VEGAN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
• Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
• Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)

Steps:

• Place the oil in a large pot and heat until hot. Add onion, celery seed, and garlic and sauté until onion is transparent.
• Add vegetarian meat; sauté until warmed through.
• Add rest of ingredients (along with about 2 cups water) and bring to a boil.
• Reduce to medium heat and cook partially covered for about 2 hours, stirring and adding water occasionally. (I typically add about 2-4 more cups of water).
• Serving suggestion: top with a little bit of shredded cheese and/or sour cream.

EASY SPICY VEGETARIAN CHILI

Steps:

• Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
• Add mushrooms, saute 4-5 minutes.
• Add remaining ingredients except corn.
• Increase heat to high to bring to a boil.
• Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
• Stir in corn, simmer until heated through.
• Makes about 10 cups or 6-7 servings of 1 1/2 cups.

SWEET AND SPICY VEGETARIAN CHILI

Steps:

• Heat the oil in a large saucepan or stockpot over medium-high heat.
• Add chopped onions, bell pepper, and garlic.
• Sauté until onion is translucent, about 5 minutes.
• Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
• Stir until veggies are evenly coated.
• Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
• Add remaining ingredients (except garnishes) and mix thoroughly.
• Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
• Serve hot with desired garnishes.

SPICY NO MEAT CHILI

Steps:

• Throw it in a pot and cook it until it aquires a pasty texture (about 10-15 min.).