ZIPPY VEGETARIAN CHILI
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. -Karen Hunt, Bellvue, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 524mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
INSANELY EASY VEGETARIAN CHILI
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
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
ZIPPY VEGETABLE CHILI
Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 946mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 6g fiber), Protein 10g protein.
ZIPPY VEGETABLE CHILI
Make and share this Zippy Vegetable Chili recipe from Food.com.
Provided by AmyZoe
Categories Peppers
Time 40m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring onions, peppers, and broth to a boil.
- Reduce heat and cover. Simmer for 5 minutes.
- Add tomatoes, salsa, and seasonings and return to a boil.
- Reduce heat, simmer uncovered for 12 to 15 minutes.
- Add beans and corn. Simmer 5 minutes longer or until heated through, stirring occasionally.
- Garnish each serving with cheese.
Nutrition Facts : Calories 220.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.9, Sodium 553.8, Carbohydrate 32, Fiber 7.9, Sugar 4.3, Protein 11.9
ZIPPY'S CHILI
This is definitely a different and tasty chili. It's a takeoff of Zippy's Chili, which is renown in Hawaii. Over there it's being re-sold at Pizza Hut and Taco Bell.
Provided by Jo in Arlington
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Brown beef, onion and bacon drain.
- In large pot combine beef mixture with rest of ingredients.
- Simmer at least 30 minutes.
- NOTE: I simmered for a couple hours and of course its better the next day!
Nutrition Facts : Calories 371, Fat 16.5, SaturatedFat 5.8, Cholesterol 59, Sodium 971, Carbohydrate 29.9, Fiber 8.1, Sugar 7.6, Protein 26.9
QUICK VEGETARIAN CHILI
Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that's guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
- Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
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