Cajun Veggie Chili Recipes

VEGETABLE CHILI

Vegetable Chili image

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 20

Ingredients

2 large onions, chopped
1 medium green pepper, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) chicken broth
1 to 2 tablespoons chili powder
2 tablespoons sugar
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1 small zucchini, sliced 1/4 inch thick
1 small yellow squash, sliced 1/4 inch thick
2 cans (28 ounces each) crushed tomatoes
1/3 cup ketchup
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Steps:

In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

BEST EVER CAJUN CHILI

Best Ever Cajun Chili image

Got this recipe from my South Louisiana friend. We know it is not authentic cajun cuisine but we don't care. It is well-seasoned (and I don't mean hot), hearty, and delicious.

Provided by ratherbeswimmin

Categories Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
1 (15 ounce) can pinto beans, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 -2 teaspoon cajun seasoning

Steps:

In a Dutch oven, brown meat with onion, green pepper, and garlic.
Meanwhile, in a blender, process beans with liquid until smooth.
Drain fat from Dutch oven; add the beans and remaining ingredients.
Simmer, uncovered, for 35-40 minutes.

Nutrition Facts : Calories 493.5, Fat 23.9, SaturatedFat 9.1, Cholesterol 102.8, Sodium 476.7, Carbohydrate 34.2, Fiber 9.7, Sugar 9.2, Protein 36.4

VEGAN CHILI

Vegan Chili image

This Easy Vegan Chili Recipe is the perfect cozy meal for winter days! It's hearty, healthy and so delicious.

Provided by Rena

Categories Main Course

Time 25m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 red onion (diced)
3-5 cloves garlic (minced)
1 1/2 tbsp cajun seasoning
1 tbsp maple syrup or brown sugar (honey for vegetarian)
1 x 14.5 oz can diced tomatoes
1 x 15 oz can tomato sauce
1 chipotle in adobo (minced)
2 x 15 oz. can black beans (drained and rinsed)
1 cup uncooked split red lentils
3 cups vegetable broth
juice of 1 lime
Kosher salt and ground pepper (to taste)
Optional garnishes:
vegan sour cream or coconut yogurt
fresh chopped cilantro
sliced jalapeno

Steps:

Remove any shriveled old lentils or any stones from the lentils.
Place the lentils in a fine-mesh strainer and rinse under cold running water to remove any dust or debris. While washing, scrub them by rubbing your palms together.
In a large pot, add oil and heat until shimmering hot. Add onion and sauté until translucent. Stir in garlic and sauté again until just fragrant. Add Cajun seasoning and cook for a minute.
Immediately stir in the tomatoes, honey, chipotles in adobo, black beans, lentils, tomato sauce and broth. Season with some salt and pepper.
Reduce the heat to low, cover, and simmer until lentils are tender. Add in the lime juice and stir well.
Taste and adjust the salt and pepper according to your taste. Pour the Cajun chili to a large serving bowl.
Garnish with sliced jalapeño and cilantro if desired. Top with vegan sour cream or coconut yogurt and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 376 kcal, Carbohydrate 66 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Sodium 934 mg, Fiber 24 g, Sugar 10 g

QUICK CAJUN VEGETABLES

Quick Cajun Vegetables image

This is a snappy side dish that goes perfect with chicken or pork. It is so easy to make too.

Provided by Chrissy DeCosmo Fessler

Categories Side Dish Vegetables Broccoli

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen chopped broccoli, thawed
1 cup fresh green beans, trimmed
2 tablespoons butter
1 cup sliced fresh mushrooms
1 (15 ounce) can baby corn, drained
1 tablespoon Cajun seasoning
1 tablespoon olive oil

Steps:

Bring a large pot of water to a boil; add broccoli and green beans. Simmer until vegetables are just tender, but still crunch, about 5 minutes. Drain.
Melt butter in a large skillet over medium heat; cook and stir mushrooms until they begin to soften, about 1 minute. Add baby corn and continue to cook and stir until heated through, about 1 minute more. Stir broccoli and green beans into mushroom mixture; season with Cajun seasoning and toss with olive oil.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 7 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 7.3 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 302.4 mg, Sugar 3.6 g

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