MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
SECRET INGREDIENT BEEF & VEGGIE CHILI
Although it looks complicated, using canned goods makes this a quick recipe, and it can simmer in a crockpot. The veggies add interesting texture. But the fun part is tasting the chili as it cooks to figure out which of the secret ingredients it needs...it never turns out the same way twice!
Provided by JimmyG
Categories Black Beans
Time 3h20m
Yield 6-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef in medium-hot skillet, adding some of the seasonings.
- While beef browns, sautee vegetables in separate pot on medium heat, adding 2 tsp of the beef drippings (or vegetable oil if desired).
- When beef is fully cooked, drain if desired.
- Stir crumbled cooked beef and remaining ingredients into the vegetables, reserving optional ingredients.
- Cook uncovered on low heat for a few hours (or in a crockpot with the lid"ajar"), stirring occasionally, until liquid reduces to desired consistency.
- Adjust taste frequently using secret ingredients.
- Enjoy with standard chili fare: cornbread, crusty bread, garlic bread, toast, baked potato, rice, etc.
SLOW-COOKER VEGGIE CHILI
Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish. Recipe is from Southern Living.
Provided by Pinay0618
Categories Stew
Time 8h25m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
- Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
Nutrition Facts : Calories 219.9, Fat 1.3, SaturatedFat 0.2, Sodium 352.3, Carbohydrate 42.8, Fiber 12.9, Sugar 6.8, Protein 13.1
DAPHNE'S VEGGIE CHILI
A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.
Provided by Sharon123
Categories Beans
Time 55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy pot, heat the oil over medium high heat.
- Add the onion and garlic, and saute until translucent.
- Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
- Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
- Add 1-2 chopped chipotle peppers and the beans.Stir well.
- Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
- Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
- Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
- Enjoy!
Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5
YVES VEGGIE CHILI
Make and share this Yves Veggie Chili recipe from Food.com.
Provided by ammo2932
Categories Soy/Tofu
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven until hot and add onion, diced pepper and carrot.
- Sauté for 6-8 minutes, stirring occasionally until partially cooked.
- Add remaining ingredients except Yves Veggie Cuisine Original Veggie Ground Round.
- Mix well.
- Bring to a boil and reduce heat to low.
- Cook 1 hour.
- Add crumbled Yves Veggie Cuisine Original Veggie Ground Round.
- Mix well.
- Turn off heat and let stand 5 minutes before serving.
Nutrition Facts : Calories 262.5, Fat 8.2, SaturatedFat 1.1, Sodium 830.1, Carbohydrate 44.1, Fiber 11.6, Sugar 17.9, Protein 8.8
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