Vegetarian Beanless Chili Recipes

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Low-Fat Vegetarian White Bean Chili image

Try this low-fat vegetarian white bean chili made with corn, white beans, and green chilis. Vegetarian, vegan, with a gluten-free option.

Provided by Jolinda Hackett

Categories Side Dish Dinner Entree Soup

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 1/2 cups corn kernels (frozen and thawed or canned and drained)
1 (4-ounce) can green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, optional
5 1/2 cups vegetable broth
5 (14.5-ounce) cans great Northern beans, undrained

Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

Nutrition Facts : Calories 258 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, Sodium 369 mg, Sugar 2 g, Fat 4 g, ServingSize about 12 servings, UnsaturatedFat 0 g

VEGETARIAN BEANLESS CHILI

Vegetarian Beanless Chili image

like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom

Provided by spiritussancto

Categories One Dish Meal

Time 1h10m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces crushed tomatoes (big can)
2 medium carrots
1 medium zucchini
1 small onion
500 g vegetarian ground beef
1/2 cup brown rice
1 -2 tablespoon chili powder
salt
1 large garlic clove
water

Steps:

Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
If using any other veggies add them so they're also about half cooked at the same time.
Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
Bring to a gentle boil.
Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
Serve topped with sour cream, and grated cheddar, and bread or a simple salad.

Nutrition Facts : Calories 373.4, Fat 8.8, SaturatedFat 1.1, Sodium 977.7, Carbohydrate 49.3, Fiber 10.4, Sugar 9.3, Protein 26.4

INSANELY EASY VEGETARIAN CHILI

Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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