No Recipe Recipe Smoky Veggie Chili Food
SMOKY VEGGIE CHILI
This is a recipe that has stuck with me for many years. It always makes me think of that time of year when summer's ending and you're taking out the soup pots. This chili is packed with veggies like beans, mushrooms and kale which contain plenty of phytonutrients and protein. You'll get a balance of sweetness from the yams and smokiness from the paprika and chipotle. All together it's a simple, one-pot family meal.
Provided by Chad Sarno
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
- Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
- While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
- Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
- Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.
VEGGIE CHILI MAC
This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. I took Aida Mollenkamp's No Recipe Recipe: Smoky Veggie Chili from the Food Network and tailored it for my veggie chili mac.
Provided by pamkaren
Categories Spaghetti
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot over medium heat.
- Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
- Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
- Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
- Add in cocoa powder and sugar.
- Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
- Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
- Serve with shredded cheddar cheese (white or yellow).
Nutrition Facts : Calories 462.9, Fat 5.8, SaturatedFat 1, Sodium 683.8, Carbohydrate 86.2, Fiber 15.1, Sugar 11.2, Protein 19.5
SMOKY VEGETARIAN CHILI
Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!
Provided by Lynne Cooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
- Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
- Add beans, corn and vegetable broth, and bring to boil.
- Reduce heat and simmer uncovered for about 25 minutes.
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- , place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside.
- In a large pot (7 quarts at least), heat the oil over high heat. Add the onions and a pinch of salt. Cover the pot, immediately turn heat to low, and let cook for about 5 minutes. While the onions cook, stem and seed the peppers. Dice the peppers (you should have 4 to 5 cups), then add to the pot with the onions. Season with a pinch of salt. Stir. Return the lid. Meanwhile, roughly chop the mushrooms (you should have about 8 cups), then add to the pot with the onions and peppers. Season with a pinch of salt, stir, then cover the pot. Mince the garlic, then add to the pot with the vegetables. Stir to combine. Leave the cover off the pot from here on out.
- Raise the heat to medium. Add the tomato paste and stir. Add the spices and cook for 1 minute. Add the bulgur or quinoa, crushed tomatoes, minced chipotles plus tablespoon of adobo sauce. Drain the beans — it’s OK if some of the liquid remains — and add to the pot. Add 4 to 6 cups of water (if your pot is getting very full, start with 4 cups; then add the remaining 2 as needed while it simmers). Add the vinegar.
- Bring to a simmer over low heat and let it cook slowly, stirring often to scrape the bottom of the pot for 45 minutes to an hour or until the liquid has reduced slightly, the bulgur or quinoa is cooked, and everything tastes good and smoky and spicy. Taste. Add salt and or more vinegar if necessary. I often add a teaspoon of kosher salt, and I often add another tablespoon or two of vinegar, too.
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