Vegetarian Chilli Con Carne Recipes

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VEGETARIAN MUSHROOM CHILLI



Vegetarian mushroom chilli image

Try our simple healthy twist on a family classic, chilli con carne with mushroom and lime soured cream. This version is not only vegetarian, it's low in calories and gluten free too, a great midweek meal

Provided by Adam Bush

Time 35m

Yield Serves 4

Number Of Ingredients 12

vegetable oil
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
500g mushrooms, cut into pieces (a mix of portobello, chestnut and button
2 cloves garlic, sliced
400g tin chopped tomatoes
400g tin kidney beans, drained and rinsed
4 tbsp half-fat soured cream
1/2 lime, zested and juiced
cooked basmati and wild rice, to serve

Steps:

  • Heat 2 tsp vegetable oil in a pan and add the spices.
  • Fry for 1 minute then add the mushrooms and fry for 2-3 minutes.
  • Add the sliced garlic and fry for another minute.
  • Tip in the chopped tomatoes, half a tin of water and the kidney beans. Season and bring to a boil.
  • Lower the heat and simmer for 20 minutes until thickened.
  • In a small bowl, mix the soured cream, lime zest and juice with 1 tbsp of water.
  • Serve the chilli with basmati and wild rice, and a drizzle of the soured cream.

Nutrition Facts : Calories 180 calories, Fat 6.4 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 14.9 grams carbohydrates, Sugar 6.2 grams sugar, Fiber 8.7 grams fiber, Protein 11.2 grams protein, Sodium 0.1 milligram of sodium

VEGGIE VEGETARIAN CHILI



Veggie Vegetarian Chili image

Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.

Provided by LilPhotog

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 16

Number Of Ingredients 17

1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon cumin
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
½ tablespoon garlic powder

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
  • Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 18.5 g, Fat 1.8 g, Fiber 5.1 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 277.9 mg, Sugar 3.8 g

VEGETARIAN CHILLI CON CARNE



Vegetarian chilli con carne image

A delicious, quick and easy meal that all the family will enjoy.

Provided by Harrysu

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a frying pan and add chopped onions and peppers, fry until soft.
  • Add mince, continue cooking until brown, 2 - 3 minutes.
  • Add tomatoes, baked beans, tomato puree, stock cube, garlic, chilli, cumin powder and salt, cook on a low heat for 20 minutes, stir occasionally.
  • While chilli is cooking begin to cook rice.
  • Taste to see if more chilli is needed, if so cook for a further 2 minutes.
  • Serve hot with rice and tortilla chips.

VEGETARIAN CHILI



Vegetarian Chili image

Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 medium zucchini, chopped
1 small carrot, chopped
2 cans (14 ounces each) crushed tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 cup water
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
Optional: lime wedges and chopped fresh cilantro

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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