CROCK POT AWARD WINNING VEGETARIAN CHILI
My Crock Pot Award Winning Vegetarian Chili Recipe is so good you will never miss the meat!
Provided by Julie Wunder
Categories Dinner Dinner, Lunch
Time 6h10m
Number Of Ingredients 16
Steps:
- Put all ingredients in a large Crock Pot.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Serve with cornbread, cheese, sour cream and an additional splash of Cholula.
Nutrition Facts : Calories 339 kcal, Carbohydrate 63 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1089 mg, Fiber 21 g, Sugar 9 g, ServingSize 1 serving
SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI
A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.
Provided by sarahamidon
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
- Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
- Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
- Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g
FOUR-BEAN CHILI
Steps:
- For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
- Serve the chili with the toppings bar.
THREE BEAN AWARD WINNING CHILI
I like chili and when I make it I like to make a big pot of it. This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too.
Provided by Uncle Eddie
Categories Spicy
Time 1h50m
Yield 2 gallons, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
- drain excess grease.
- add balance of ingredients.
- cover and simmer for 90 minutes or more.
- serve with toppings.
CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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
CHARLIE'S AWARD WINNING VEGETARIAN CHILI
My friend Charlie is a chef for a hospital cafeteria. His chili has won several cooking contests for both chili and vegetarian food
Provided by GingerlyJ
Categories Soy/Tofu
Time 30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- in a large saucepan combine everything but yogurt.
- bring to a boil and then reduce heat and simmer 25 minutes.
- Spoon into bowls and then add dollop of yogurt to the top.
Nutrition Facts : Calories 545.1, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.6, Sodium 440.3, Carbohydrate 91.9, Fiber 25.9, Sugar 8.6, Protein 32.6
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