Wild Oats Vegetarian Chili Recipes

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WILD OATS VEGETARIAN CHILI



Wild Oats Vegetarian Chili image

A savory chili that can be tweaked to personal taste. Add chicken or beef, but great as a veggie chili.

Provided by pen25

Categories     Grains

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups Fantastic Foods vegetarian chili mix
2 cups dried red beans
6 ounces Rotel tomatoes & chilies, hot
6 ounces Rotel chili fixins tomatoes
1/2 cup dry barley

Steps:

  • Rinse the dry beans and add to crock pot.
  • Add 4 cups of water and cook until tender.
  • Add 1.5 cup of the dry chili mix, undrained Rotel tomatoes, 1/2 cup dry barley.
  • Add 1 cup of additional water.
  • For less heat you may just add stewed tomatoes.

Nutrition Facts : Calories 76.3, Fat 0.7, SaturatedFat 0.1, Sodium 119.2, Carbohydrate 14.8, Fiber 2.6, Sugar 0.1, Protein 4.7

VEGETARIAN CHILI



Vegetarian Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, chopped
1 poblano chile pepper, seeded and chopped
1 yellow bell pepper, chopped
Kosher salt
3 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Freshly ground pepper
1/2 cup lager
1 28-ounce can whole peeled tomatoes, crushed by hand
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pink beans, drained and rinsed
1/2 cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
  • Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.

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

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

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  • Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

MEAT-LOVERS' VEGETARIAN CHILI



Meat-Lovers' Vegetarian Chili image

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

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

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

WILD GAME CHILI (VENISON AND WILD BOAR)



Wild Game Chili (Venison and Wild Boar) image

You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.

Provided by David04

Categories     Deer

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs venison, cut into stew size chunks or 2 lbs wild boar meat
1 onion, diced and seperated
14 ounces beef stock
1/2 cup celery rib, diced
10 ounces mixed mushrooms, sliced shitake
4 green onions, chopped
2 (16 ounce) cans stewed tomatoes
7 ounces chili peppers (use your favorite pepper to adjust heat to your taste)
3 tablespoons chili powder
2 tablespoons paprika
4 garlic cloves, minced
1 cup cilantro, fresh and minced
salt and pepper

Steps:

  • Chop meat and vegetables.
  • Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
  • Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
  • Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
  • Add stewed tomatoes, green onions and cilantro and stir.
  • Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.

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