ULTIMATE VEGGIE CHILI
Steps:
- In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
- Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
- Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
ANN'S VEGETABLE CHILI
Chili packed with vegetables and flavor. Even better the next day. To make this vegan, substitute 1 tsp smoked paprika and 1/2 tsp. kosher salt for Worcestershire and ham bouillon.
Provided by Hootenanny
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Saute, stirring, until soft, about 3 minutes.
- Add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
- Add the chili powder, cumin, and Worcestershire. Stir well.
- Add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes. Adjust the seasoning, to taste.
Nutrition Facts : Calories 359.8, Fat 7.3, SaturatedFat 0.8, Sodium 641.8, Carbohydrate 64.7, Fiber 15.8, Sugar 12.3, Protein 17
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
VEGETABLE & BEAN CHILLI
This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- Add the sweetcorn and beans, and cook for a further 10 mins.
Nutrition Facts : Calories 361 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.34 milligram of sodium
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THE BEST & WORST SUPERMARKET CHILI — EAT THIS NOT THAT
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Author Ann Marie LangrehrPublished Mar 30, 2022Estimated Reading Time 7 mins
- Campbell's Chunky Chili with Beans Microwaveable Bowl. Our top pick came not from a can, but a convenient microwavable bowl. We loved Campbell's Chunky chili with beans and got everything we were looking for from chili in this cute little cup.
- Hormel Turkey Chili with Beans. Our second pick was also not what we expected. Surprisingly, our taste-testers preferred chili with turkey instead of ground beef.
- Amy's Organic Black Bean Chili. This meat-free chili wasn't what we expected for third place. Some went into this wondering why there was a bowl of beans on the table.
- Wolf Brand Chili With Beans. This can looked and smelled like dog food at first, but it was a dark horse in this chili cook-off. The initial smell from this can was awful, but after we heated a portion in the microwave, the beefy spices expelled from this bowl made us crave some cheese and tortilla chips for dipping.
- Hormel Chili with Beans. This meaty version with beans stepped above the vegetarian option from the same brand. This pick came in the dead center of our taste test list.
- Amy's Organic Medium Chili. Amy's was another brand that offered more than just one type of canned supermarket chili, both vegetarian and not. We were fans of the versatility of the spicy level labeled on the cans.
- Hormel Vegetarian Chili with Beans. Hormel is a more well-known brand, so you'll see it multiple times on this list with options that are both vegetarian-friendly and meat lover-friendly.
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- Engine 2 Plant-Strong Organic Firehouse Chili. OK, the box should've been a dead giveaway. This was the only "canned" chili that came from a box. The instructions for opening the box were similar to that of lunchroom milk cartons, but the thick cardboard layers made it almost impossible to crack open this brand's chili without the help of a very large knife.
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