Ww Vegetarian Chili Recipes

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WW VEGETARIAN CHILI



Ww Vegetarian Chili image

I got this from a community recipe swap years ago. It is rich in flavor and only 1 point per serving. You can add any additional 0 point vegetables in it or ground turkey and adjust the points. This is one of my WW favorites

Provided by BakinBaby

Categories     Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) bag stir fry frozen peppers and onions
3 (16 ounce) cans chicken broth
1 (10 ounce) can Rotel tomatoes & chilies
1 stalk celery (diced)
1 onion (diced)
1 (1 ounce) package chili seasoning mix
6 ounces hot salsa (like Pace or Herdez)
2 (1 ounce) cans sliced mushrooms
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
chili powder
salt and pepper

Steps:

  • Mix all ingredients in a large stew pot. Cook for 30-45 minutes.

Nutrition Facts : Calories 182.2, Fat 1.7, SaturatedFat 0.4, Sodium 848.8, Carbohydrate 29.5, Fiber 9.3, Sugar 2.2, Protein 13.3

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

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

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

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

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

BEST VEGETARIAN CHILI EVER



Best Vegetarian Chili Ever image

This is weight watchers friendly recipe. I got it from another site. I tried it last week and could not stop eating it. I make it once a week, filling dinner with some crackers or bread rolls

Provided by Yellowzuchini Zuchi

Categories     Beans

Time 6h5m

Yield 3 serving(s)

Number Of Ingredients 8

1 large onion, diced
1 green pepper, diced
2 cups matchstick-cut carrots
2 cups sliced mushrooms
2 (14 ounce) cans crushed tomatoes (Italian with herbs is good)
2 (15 1/2 ounce) cans kidney beans, undrained
1 (1 1/4 ounce) envelope chili seasoning mix (less if you don't like it too spicy)
1 (6 ounce) can crushed pineapple, juice and all

Steps:

  • Throw all the ingredients in a crock pot; stir.
  • Cook on high for 6 hours.
  • Notes: You can throw in half a jar of salsa if you like, whatever you find handy in the kitchen.
  • If you do not have crockpot, it works fine on top of the stove.

Nutrition Facts : Calories 411.5, Fat 2.7, SaturatedFat 0.4, Sodium 1490.5, Carbohydrate 83.3, Fiber 20.6, Sugar 30.5, Protein 20.5

VEGETARIAN CHILI



Vegetarian Chili image

From Weight Watchers "make it in minutes". We usually think of chocolate as a confection or dessert. In Mexico, however, chocolate is commonly used in savory dishes, such as chicken in mole sauce, to give added depth of flavor. A combination of cocoa powder and chocolate is used in this dish to achieve a similar result.

Provided by Sunspinner

Categories     Peppers

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
2 cloves garlic, chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can whole canned tomatoes, drained and chopped
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon dried oregano
1/2 teaspoon coarsley ground black pepper
1 ounce semisweet chocolate

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
  • Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
  • Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
  • Remove from the heat and add the chocolate, stirring until melted.

Nutrition Facts : Calories 481.9, Fat 9.7, SaturatedFat 3, Sodium 286.6, Carbohydrate 83.9, Fiber 23.2, Sugar 8.5, Protein 25.1

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