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
VEGGIE VEGETARIAN CHILI
Delicious chili with tomatoes, onions, mushrooms, peppers, carrots, corn, and several kinds of beans. Great as a snack or as a whole meal. Can feed an army or keep for days. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.
Provided by LilPhotog
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 16
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 18.5 g, Fat 1.8 g, Fiber 5.1 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 277.9 mg, Sugar 3.8 g
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.
VEGETARIAN CHILI
Light, refreshing and easy to make chili! It is a vegetarian recipe, however I used it a lot when on a low fat diet. It tastes great and it is cheap and easy to make. Enjoy!
Provided by stsofia
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop all vegetables into cubes, into separate bowls.
- Heat mild olive oil in the pan. Add garlic, onion and chilli. Fry for 20-30 seconds.
- Add mushrooms and fry for a minute or until start to change colour. Add celery, allow one minute until starts to soften.
- Add kidney beans and follow them with tomatoes. Finally, season to your taste.
- Allow the dish to simmer on a low gas setting for about 15 minutes. Cooking time very much depends upon what kind of pan you are using. Please, taste it and enjoy!
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
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
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