THREE-BEAN VEGETARIAN CHILI
Hearty, meatless chili with plenty of veggies.
Provided by ChefBillT
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g
TASTY VEGETARIAN CHILI
Chilli has always been my fave dish and i have tried many variations on the basic content. This is the best I've come up with. The ingredients can be varied personal taste, the final two ingredients are what makes this dish stand out!
Provided by kosmicpat
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Lightly saute the coursely cut onion and pepper and sliced celery for 2-3 minutes, then add the crushed garlic and sliced mushrooms and cook for further 1-2 minutes.
- Drain, rinse and add the beans then the chilli, cumin and coriander. Gently cook this mixture for a couple of minutes then add the chopped tomatoes and the stock made in enough water to cover the mixture.
- This may now be cooked on a hob (on a medium heat ) or in an oven (at 180c ) for about 45 minutes. Stir 2-3 times whilst cooking and add water if needed.
- At this point add the bulgar wheat and tomatoe puree. More water may be added if neccessary and the basil and mint if desired (these mellow the spice somewhat or if you prefer your food extra spicy this is your last chance to add more chilli etc) and this is then cooked for a further 15 minutes.
- At the very end add the english mustard and the Worcestershire sauce, These make this simple dish special.
- Salt and pepper to taste.
- Serve this with wholegrain rice, garlic toast, and a green salad.
Nutrition Facts : Calories 447.8, Fat 12.8, SaturatedFat 1.7, Sodium 43.6, Carbohydrate 66.4, Fiber 20.3, Sugar 8.5, Protein 22.6
VEGETARIAN BEAN CHILI RECIPE BY TASTY
Here's what you need: large carrot, celery, medium white onion, chili powder, cumin, tomato paste, tomato, tomato sauce, vegetable oil, chili beans, kidney bean
Provided by Paul Wefel
Categories Dinner
Yield 10 servings
Number Of Ingredients 11
Steps:
- Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
- Once the onions are soft, add the carrots and celery and cook for another minute.
- Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
- Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
- Right before serving, stir in the tomato sauce.
- Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).
Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 7 grams, Protein 8 grams, Sugar 13 grams
SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI
A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.
Provided by sarahamidon
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
- Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
- Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
- Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g
PROTEIN-PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 23
Steps:
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams
HEARTY VEGETARIAN CHILI
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 30m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
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- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
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