THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
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
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.
PAUL'S VEGETARIAN CHILI
My dad's work was holding a chili cook-off. His employee, Paul, brought in this recipe and won! My mom got the recipe and it has been a family favorite ever since. It isn't too spicy, but if you enjoy spicy cuisine, that is easily achieved.
Provided by zoegirl21
Categories Black Beans
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) 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 (about 6 minutes),
- Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
- 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 heat and stir in cilantro.
- Serve over brown rice and top with sour cream and avocado.
Nutrition Facts : Calories 646.5, Fat 12.2, SaturatedFat 1.9, Sodium 1596.1, Carbohydrate 117.8, Fiber 31.2, Sugar 19.8, Protein 31.1
PAUL'S CHILI
Recipe from 1986 Better Home's and Gardens magazine. Can also be made in a crock pot.
Provided by Mommaredkat
Categories Low Cholesterol
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
- Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.
Nutrition Facts : Calories 329.7, Fat 4.4, SaturatedFat 1, Cholesterol 26.1, Sodium 297, Carbohydrate 51.7, Fiber 15.9, Sugar 6.3, Protein 24.5
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