SPICY VEGETARIAN CHILI
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
SPICY VEGETARIAN CHILI
This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)
Provided by Isabel Eats
Categories Soup
Time 1h40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
- Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
- Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
- Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
- Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
- Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 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
EASY SPICY VEGETARIAN CHILI
This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i Yumm!
Provided by LUv 2 BaKE
Categories Grains
Time 55m
Yield 7 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
- Add mushrooms, saute 4-5 minutes.
- Add remaining ingredients except corn.
- Increase heat to high to bring to a boil.
- Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
- Stir in corn, simmer until heated through.
- Makes about 10 cups or 6-7 servings of 1 1/2 cups.
SPICY VEGETARIAN CHILI
Healthier than regular chili, great flavor, great spice and I bet you won't notice there is no meat!
Provided by Athena Ann
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a large pot heat olive oil. Add onion and peppers (for extra leave ribs and seeds in the habanero and jalapenos). Sauté for 10 minutes. Add water, black beans. kidney beans, tomatoes, bouillon cube, bay leaves, chili powder, cumin, smoked paprika, cayenne, liquid smoke, and salt and pepper. Bring to a boil reduce heat and simmer for 10 minutes. Add 1/2 can beer (drink the rest if you are over 21), boca meat, and corn. Cover and simmer for 30-45 minutes.
- Top with cheddar cheese and sour cream.
- Optional: Serve over rice.
Nutrition Facts : Calories 320.6, Fat 10.2, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 50.3, Fiber 13.9, Sugar 5.4, Protein 12.1
SPICY VEGETARIAN CHILI
The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.
SPICY VEGETARIAN CHILI
Steps:
- 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
- 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.
SPICY VEGAN CHILI
Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.
Provided by karkar
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
- Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
- Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g
SPICY VEGETABLE CHILI
This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.
Nutrition Facts : Calories 195 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 11g fiber), Protein 10g protein. Diabetic Exchanges
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