VEGETARIAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
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.
CHILI NON CARNE (BON APPETIT) VEGETARIAN CHILI
Vegetarian chili recipe that appeared in a 1988 Bon Appetit magazine. Wheat berries add a nice chewy bite. If unavailable, they can be omitted. Serve with Baked Polenta with Cheese and Jalapenos. Instructions are for for food processor from original article, although I just use a knife. Enjoy!
Provided by mme5650
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Steel Knife: With machine running, drop garlic and chili through feed tube and mince. Add red onions and mince using about 9 on/off turns.
- Heat oil in heavy large saucepan over medium heat. Add red onion mixture and wheat berries and cook until onions are tender, about 5 minutes.
- Steel Knife: Coarsely chop half of carrots and half of bell peppers using on/off turns. Add to wheat berry mixture. Coarsely chop remaining carrots and bell peppers using on/off turns. Add to wheat berry mixture.
- Steel Knife: Coarsely chop tomatoes using several on/off turns.
- Add tomatoes, reserved tomato liquid, tomato paste, oregano, cumin, cayenne and salt to wheat berry mixture. Simmer until wheat berries are tender but still chewy, stirring mixture occasionally, about 50 minutes.
- Add beans and mushrooms to wheat berry mixture. Simmer until mushrooms are tender, stirring occasionally, about 15 minutes. (Can be prepared 4 days ahead. Cool, cover and refrigerate. Rewarm over low heat.) Adjust seasoning. Place 1 polenta round in each soup bowl. Spoon chili over. Serve with cheese, sour cream, and green onions.
Nutrition Facts : Calories 259, Fat 6.3, SaturatedFat 0.9, Sodium 256.5, Carbohydrate 41.7, Fiber 12.5, Sugar 10.2, Protein 12.8
THE BEST VEGETARIAN CHILI IN THE WORLD
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
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
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
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