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
HOMEMADE VEGETARIAN CHILI
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Provided by Cookie and Kate
Categories Chili
Time 1h
Number Of Ingredients 19
Steps:
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too-I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutrition Facts : Calories 236 calories, Sugar 7.6 g, Sodium 1071.8 mg, Fat 6.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 37.6 g, Fiber 10.3 g, Protein 10.9 g, Cholesterol 0 mg
VEGGIE PROTEIN CHILLI
A protein packed vegan chilli, perfect after a run or gym workout. This easy supper is simple to make and freezable if you want to batch cook
Provided by James Collins - Performance nutritionist
Categories Dinner, Main course, Supper
Time 1h7m
Yield 1 after training or 2 otherwise
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onion, chilli and garlic and cook without colouring for 1-2 mins. Tip in the sweet potato, spices and some seasoning, then pour in the beans and chopped tomatoes. Fill one of the empty cans with water and add to the pan, then bring to the boil and turn down to a simmer.
- Cook for 45-50 mins or until the sweet potato is soft and the sauce has reduced - add some water if the sauce looks a bit thick. Stir through the lime juice, season to taste and serve with cauliflower rice.
Nutrition Facts : Calories 658 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 32 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
PROTEIN-PACKED CHILI RECIPE BY TASTY
Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 23
Steps:
- In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams
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