MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
VEGETABLE LOVER'S CHILI
Hearty veggie-packed chili is made easy with Hamburger Helper® dinner mix. Go ahead, sneak in a few extras!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cook onion in oil in 12-inch skillet over medium heat, stirring occasionally, until tender.
- Stir in remaining ingredients except cheese. Heat to boiling, stirring constantly.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring frequently. Uncover; cook until chili is as thick as you'd like. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 810 mg
VEGETABLE LOVER'S CHILI
This vegetable chili make a large quantity - perfect to serve for a big gang!! The beer adds a nice flavor to this chili.
Provided by Redsie
Categories Black Beans
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In large stockpot, combine tomatoes, kidney beans, celery, carrots,onion, green pepper, raisins, vinegar and seasonings. Cover and cook for about 30 minutes.
- Uncover and cook for another 30 minutes. Stir in the beer.
- Simmer, uncovered, for about 25 minutes, or until thickened.
- serve garnished with cheese.
Nutrition Facts : Calories 159.4, Fat 4, SaturatedFat 2.1, Cholesterol 9.9, Sodium 655.4, Carbohydrate 24.5, Fiber 5.7, Sugar 10.2, Protein 7.7
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
VEGETARIAN CHILI (GOOD FOR NON-SPICY LOVERS)
I found the base for this recipe in a cookbook for Diabetics ("Month of Meals"); I modified it a tiny bit, but it's mostly the same. I really like meat sauce, but my roommate is vegetarian - we've found that the Yves brand fake-meat crumbles are perfect in this recipe & it makes us both happy. Plus, it's a lot healthier! If you're really sensitive to spicy foods like me, this recipe has a great chili flavor without using a lot of chili powder; I typically use about 1 tablespoon. Of course, add as much or as little as you want. By the way, this dish (like many chilis) gets even better the next day - it does wonderfully to refrigerate or freeze it.
Provided by Rei-chan
Categories One Dish Meal
Time 2h20m
Yield 12-15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 89.7, Fat 3, SaturatedFat 0.3, Sodium 163.3, Carbohydrate 10.5, Fiber 2.3, Sugar 3.3, Protein 5.9
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