Spicy Vegetable Chili Recipes

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SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)

Provided by Isabel Eats

Categories     Soup

Time 1h40m

Number Of Ingredients 20

3 tablespoons olive oil
1 yellow onion, (finely chopped)
1 red bell pepper, (finely chopped)
2 carrots, (peeled and chopped)
2 celery stalk, (finely chopped)
2 serrano chile, (finely chopped )
2 teaspoons minced garlic ((about 4 cloves))
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 15-ounce can dark red kidney beans, (drained and rinsed)
1 15-ounce can black beans, (drained and rinsed)
2 tablespoons your favorite spicy hot sauce
1 tablespoon fresh lime juice
shredded cheese, sour cream, cilantro, hot sauce

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
  • Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
  • Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
  • Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
  • Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
  • Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 g

SPICY THREE-BEAN PANTRY CHILI



Spicy Three-Bean Pantry Chili image

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

SPICY VEGETABLE CHILI



Spicy Vegetable Chili image

This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 18

1 medium onion, chopped
1 medium carrot, thinly sliced
1 medium green pepper, chopped
1/2 pound sliced fresh mushrooms
1 small zucchini, sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon white wine vinegar
Minced fresh cilantro and fat-free sour cream, optional

Steps:

  • In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.

Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES



Vegetarian Chili With Butternut Squash and Moroccan Spices image

This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.

Provided by Lidey Heuck

Categories     dinner, one pot, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

Steps:

  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
  • Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
  • Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
  • Season to taste with salt, and serve hot, with yogurt and scallions, if desired.

SPICY VEGAN CHILI



Spicy Vegan Chili image

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Provided by karkar

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2 jalapeno peppers, chopped
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

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.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g

SPICY CHILI



Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 chopped onion
1 green bell pepper, cut into a 1/2-inch dice
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chipotle-chile powder
2 cups Marinara or store-bought marinara
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving

Steps:

  • In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 to 1 chipotle chile pepper in adobo sauce, chopped
1 tablespoon tomato paste
2 corn tortillas, torn into pieces
1/2 cup brewed coffee
1 28-ounce can whole plum tomatoes, crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, drained and rinsed
1/2 head cauliflower
1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional)

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.

SWEET AND SPICY VEGETARIAN CHILI



Sweet and Spicy Vegetarian Chili image

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

Provided by Roosie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

2 teaspoons canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 bay leaf
1 (4 1/2 ounce) can diced green chilies
1 teaspoon salt (optional)
3/4 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can black beans, undrained
1 cup frozen corn
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons barley malt
1/2 tablespoon unsweetened cocoa
black pepper, to taste
cubed avocado, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

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.

Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

Categories     Cheese     Pepper     Vegetable     Sauté     Vegetarian     Fall     Parade

Yield Makes 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced into thin coins
1 green bell pepper, coarsely chopped
2 each small zucchini and small yellow squash, cut into 1/2-inch dice
1 can (28 ounces) crushed tomatoes
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (15 1/4 ounces) corn, with liquid
6 ounces tomato paste
1 can (4 ounces) chopped green chiles, with liquid
6 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon pepper
Sour cream (for garnish), optional
Grated Cheddar cheese (for garnish), optional

Steps:

  • 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
  • 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

Healthier than regular chili, great flavor, great spice and I bet you won't notice there is no meat!

Provided by Athena Ann

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 lb veggie crumbles, crumbled boca meat
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium red onion, chopped
1 small habanero, diced
2 jalapenos, diced
1 cup frozen corn kernels
1 (8 ounce) can black beans, drained and washed
1 (8 ounce) can kidney beans, drained and washed
1 (14 ounce) can diced fire-roasted tomatoes
4 cups water
2 vegetable bouillon cubes
0.5 (8 ounce) can beer
2 tablespoons olive oil
3 bay leaves
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons smoked paprika
2 teaspoons cayenne
2 teaspoons liquid smoke
salt and pepper
cheddar cheese
sour cream

Steps:

  • In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos). Sauté for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21), boca meat, and corn. Cover and simmer for 30-45 minutes.
  • Top with cheddar cheese and sour cream.
  • Optional: Serve over rice.

Nutrition Facts : Calories 320.6, Fat 10.2, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 50.3, Fiber 13.9, Sugar 5.4, Protein 12.1

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SPICY TWO-BEAN VEGETARIAN CHILI RECIPE | EPICURIOUS
2004-08-20 Step 1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost …
From epicurious.com


SPICY CHILI GARLIC NOODLES (15 MINUTE RECIPE!) - EAT WITH CLARITY
2021-02-26 How to make this recipe. Bring a large pot of water to a boil and cook noodles according to package instructions. Add the shallot and garlic to a pot and saute with the oil …
From eatwithclarity.com


SPICY VEGETARIAN CHILI - BARIATRIC FOODIE
With the TVP and the beans, you get a lot of protein, but then with the addition of a few veggies (in this case tomatoes, onions, peppers and butternut squash, you’re getting a lot of micro …
From bariatricfoodie.com


SPICY VEGETARIAN CHILI - RECIPE GIRL
2017-09-14 Add the carrots, onion, red bell pepper and jalapeños and sauté until the onion and carrots are almost tender, about 8 minutes. Add all the remaining ingredients. Bring to a …
From recipegirl.com


THE BEST VEGETARIAN CHILI RECIPE | ALEXANDRA'S KITCHEN
2019-09-30 Cook your beans (or open a few cans): In the Instant Pot: 40 minutes, high pressure, quick release. While the beans cook, chop the onions. Then sauté them in olive oil. While they …
From alexandracooks.com


SPICY VEGETARIAN CHILI RECIPE - BELLY LAUGH LIVING
2019-11-03 Sauté Onion and Garlic. When the onion starts to get soft add the spices - Chili powder, cayenne pepper, Cumin, Salt, Black Pepper, Onion Powder, Garlic Powder, and …
From bellylaughliving.com


SPICY VEGETARIAN CHILI RECIPE | RECIPELAND
Cover the kettle and co ok the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring …
From recipeland.com


SPICY VEGETARIAN CHILI - JOY THE BAKER
Spicy Vegetarian Chili. makes a big pot, serves eight. Print this Recipe! 3 tablespoon olive oil. 1 medium yellow onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 zucchini, …
From joythebaker.com


SPICY VEGETABLE CHILI SOUP RECIPE — EATWELL101
2017-02-04 Cook for 2-3 minutes. 2. Add the bell peppers, carrots, and garlic and cook for another 3–4 minutes. Add the white beans, red kidney beans, and tomatoes. Cover with …
From eatwell101.com


SPICY CHICKPEA CHILI - I HEART VEGETABLES
2018-10-29 Instructions. In a large pot, heat the olive oil over medium heat for 30 seconds. Add the shallot and cook for 2 minutes until it begins to soften. Add the garlic and continue to cook …
From iheartvegetables.com


SPICY VEGETABLE CHILI RECIPE | FULL OF FLAVOR - RECIPE LANDS
2021-07-09 This vegetable chili packs in lots of vegetables, beans and spices which makes it super hearty and filling. The beauty of this recipe is that you can really add in or swap out …
From recipelands.com


EASY ONE-POT SPICY VEGAN CHILI - VIBRANT PLATE
2018-11-15 Instructions. In a pot, heat a tablespoon of oil, then add finely diced onions, carrots, garlic and celery. Gently fry while stirring, until the vegetables turn softer. Move the …
From vibrantplate.com


SPICY VEGETARIAN CHILI RECIPE - COOK.ME RECIPES
2021-01-19 Sauté onions and garlic. Meanwhile, in a large Dutch oven on medium heat, heat 3 tablespoons olive oil and add 2 chopped onions. Cook, stirring, until soft and translucent for 4 …
From cook.me


STOVE TOP SPICY VEGETARIAN CHILI | HARDY EATIN'
2020-08-18 1 tbs cumin. 1 tsp cayenne. 1 tbs chili powder. salt to taste. Instructions. In a large sauce pan, over medium heat, saute the onion and garlic in 1 tbs butter until cooked and …
From hardyeatin.com


OUR FAVORITE VEGETARIAN CHILI RECIPES | MARTHA STEWART
2022-04-06 Vegetarian Chili with Avocado Cream. Finely chopped fennel and black-eyed peas are two unusual additions, but they work impressively well in this veggie chili. A drizzle of …
From marthastewart.com


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