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 THREE-BEAN CHILI
"Even my meat-loving family devours this hearty meatless chili," says Melissa Mendez of Gilbert, Minnesota. "Since it's more fun to eat with your hands, we scoop it up with chips! It's fast, simple to make and freezes well."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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
SPICY TWO-BEAN CHILI
Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It's wonderful ladled steaming over rice.
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 11 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 21g protein.
SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)
This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
- Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
- Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
- Stir in the tomato paste and beer (or water) until smooth.
- Lower the heat, cover and let simmer, for 45 minutes.
- Stir in the beans, and lime juice and simmer for an additional 15 minutes.
- Add chocolate and stir until melted.
- Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
- Ladle into a bowl and serve with desired toppings.
SPICY CHILI WITH BEANS
I found this in a crock pot cookbook. The original recipe doesn't call for corn, but I added it anyway. If you don't like it so spicy, don't add so much chili powder and/or pepper. We never use the salt; I used it the first time and we couldn't taste it anyway.
Provided by mizzlizzita
Categories Meat
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook hamburger.
- Add the rest of the ingredients.
- If you like it more saucy, add a can-or-two-full of water.
- Simmer on stove until hot/boiling.
- Serve.
- You can also cook this in a crock pot on low for up to 10 hours.
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SPICY TWO-BEAN VEGETARIAN CHILI - NOSHING WITH THE …
From noshingwiththenolands.com
Cuisine AmericanTotal Time 1 hr 26 minsCategory VegetarianCalories 124 per serving
- In a large pot add the olive oil and over medium heat saute the onion and garlic until the onion is translucent, about 3-4 min.
- Add in the chili powder, cumin and ancho chili powder and stir for 1 min. Add in the tomato paste and stir to cook for about 2 min.
- Add in the tomatoes, zucchini and jalapenos and stir well. If too thick add in 1/2 cup water. Continue to simmer until zucchini is tender, 45 min. or more, stirring occasionally. Season with salt and pepper to taste.
- Add in the beans and continue to cook for 15 min. Adjust seasoning and serve with grated cheddar if using.
SPICY THREE BEAN VEGETARIAN CHILI – EAT WELL
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Servings 6Estimated Reading Time 50 secs
- In a large saucepan, heat oil over medium heat. Add onion and garlic. Sauté until onion has softened, about 5 minutes.
- Meanwhile, mix flour with chili powder, cumin, salt and black pepper. Add to pan and continue cooking, stirring gently for 2 minutes.
- Slowly add in water and juice from tomatoes. Continue stirring until mixture starts to thicken, then add in tomatoes and beans. Break up tomatoes with a fork. Stir in bay leaf and chilies. Bring to a boil over medium-high heat, stirring often for 30 minutes. Remove bay leaf and stir in cilantro.
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5/5 (9)Total Time 50 minsCategory Main CourseCalories 359 per serving
- In a large pot, heat the olive oil over medium high heat. Add the chopped mushrooms and cook until tender, about 5 minutes, stirring occasionally.
- Add the onion, carrot, and pepper and cook until soft, about 5 minutes. Stir in the garlic and cook for 2 minutes.
- Add the tomatoes, beans, broth, jalapeno peppers, chili powder, cumin, smoked paprika, salt, and pepper. Stir until combined. Simmer over low for 30 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, if necessary. Ladle the chili into bowls and serve with desired toppings.
SPICY WHITE BEAN VEGETARIAN CHILI - LORD BYRON'S KITCHEN
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4.6/5 (24)Total Time 1 hrCategory Main CourseCalories 208 per serving
- Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot. Over medium heat, saute the veggies for 5 minutes.
- Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin. Cook for 5 minutes.
- Next, add the beans and stock. Stir to combine, cover, and cook for 15 minutes. Stir at the 7-minute mark.
- Add the quinoa and stir to combine. Cover and cook for another 15 minutes. Again, stir well at the 7-minute mark.
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- In a large stockpot, heat oil over medium heat until shimmering. Add onion, garlic, and a pinch of salt. Cook for 2-3 min. until soft and translucent. Stir in spices and chipotle in adobo. Cook for an additional 2 min. to toast the spices.
- Pour in canned tomatoes, pinto beans, and water (fill up the empty can from the tomatoes). Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper as needed.
- Before serving, cut lime in half and grill face side down over an open flame on a gas stove until charred (alternatively, on a grill or hot skillet). Add juice from the lime to the chili.
SPICY VEGGIE BEAN CHILI - THE GLOWING FRIDGE
From theglowingfridge.com
Reviews 27Total Time 35 mins
- In a large pot, heat veggie broth/oil on medium-high heat and sauté onion, jalapeño and garlic, for about 3 minutes. Add bell pepper and zucchini. Sauté for about 3-4 minutes or until soft. Add in black beans, tomatoes, vegetable broth/water, quinoa and the spice blend. Bring to a boil and then reduce heat to simmer for 10 minutes.
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- In a large pot, cook the onions in the olive oil until translucent, about 5 minutes. Stir in the oregano, salt, chili powder, cumin, cocoa powder, and corn flour and cook for about one minute more.
- While the onions are cooking, purée the chickpeas in a food processor until chunky. Use a little water to loosen the beans if they are too stiff.
- Add the remaining ingredients -- the kidney beans, garbanzo paste, chiles, chipotles, and tomatoes -- to the pot, along with the water, and stir.
- Bring to a boil, the lower to a simmer and cook, partially covered, for about 1 1/2 hours. Taste for seasoning. Serve hot, or better yet, the next day.
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