Amys Vegan Chili Recipes

AMY'S VEGETARIAN CHILI

Amy's Vegetarian Chili image

This veggie chili is packed to the brim with the good stuff. Plenty of chili powder gives the chili some kick and some zing.

Provided by sash777

Time 2h

Yield 4

Number Of Ingredients 17

Ingredients

1 can (12 ounce size) whole tomatoes
3/4 cup bulgur
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
3 celery stalks, chopped
3 carrots, chopped
1 tablespoon lemon juice
5 tablespoons chili powder
4 cloves garlic, minced
1 1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 cup green bell peppers, chopped
1 can (14 ounce size) red kidney beans, drained
1 can (15 ounce size) garbanzo beans, drained
2 cups tomato juice

Steps:

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set aside. Bring 1 cup reserved liquid to a boil over medium heat. Remove pan from heat and stir in bulgur. Heat oil in a heavy, deep skillet over medium-low heat. Add onion and cook until translucent, about 10 minutes, stirring frequently. Add tomatoes, celery, carrots, lemon juice and spices, and cook until vegetables are almost tender, about 15 minutes, stirring frequently. Add bell peppers and cook until tender, about 10 minutes. Mix in bulgur, garbanzo beans and 2 cups tomato juice. Reduce heat and simmer 30 minutes, stirring occasionally (add remaining tomato liquid if necessary).

Nutrition Facts :

AMY'S VEGAN CHILI

Amy's Vegan Chili image

A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).

Provided by Amy Grace

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h40m

Yield 8

Number Of Ingredients 22

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (19 ounce) can black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes
2 cups water
1 (12 ounce) can whole kernel corn, drained
¼ cup dry red lentils
¼ cup uncooked quinoa
¼ cup chili powder
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon cracked black pepper
3 teaspoons cornstarch
3 tablespoons water, or more as needed

Steps:

Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 45.9 g, Fat 7.1 g, Fiber 10.5 g, Protein 10 g, SaturatedFat 1 g, Sodium 953 mg, Sugar 15 g

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