Vegetarian Chunky Chili Recipes

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

THICK & CHUNKY VEGETARIAN CHILI

Thick & Chunky Vegetarian Chili image

Combination of different recipes and just messin' around. You will never even notice there isn't meat. One satisfying chili.

Provided by me alex

Categories Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 1/2 cups chopped onions
1 tablespoon ground cumin
2 tablespoons chili powder
1/2 cup chopped celery
1 cup chopped bell pepper, any color
1 cup chopped carrot
2 garlic cloves, minced
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons kosher salt
2 cups tomato sauce
3/4 cup dried couscous
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans black beans
3 tablespoons diced green chilies
1 dash hot sauce

Steps:

heat oil in large pot.
add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
cook, stirring, for a few minutes.
add remaining ingredients (can sub barley or bulgar wheat for couscous).
Bring to boil - stirring.
reduce heat to medium low.
simmer, uncovered, 20 minutes.
If too thick, add more tomato sauce or crushed tomato.
Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

Make and share this Chunky Vegetarian Chili recipe from Food.com.

Provided by Charishma_Ramchanda

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin

Steps:

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
Stir well.
Bring to a boil.
Reduce heat.
Cover and simmer for 30 minutes.
Stir occasionally.
Top with sour cream,if desired.
Serve.

VEGAN CHUNKY CHILI

Vegan Chunky Chili image

If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.

Provided by Krista B

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 16h20m

Yield 10

Number Of Ingredients 18

Ingredients

½ cup dry kidney beans, soaked overnight
½ cup dry white beans, soaked overnight
½ cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup fresh green beans
½ cup chopped celery
¼ onion, chopped
¼ red onion, chopped
¾ cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste

Steps:

Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 23.4 g, Fat 1.6 g, Fiber 6.3 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 280.8 mg, Sugar 4.6 g

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