CROCK POT AWARD WINNING VEGETARIAN CHILI
My Crock Pot Award Winning Vegetarian Chili Recipe is so good you will never miss the meat!
Provided by Julie Wunder
Categories Dinner Dinner, Lunch
Time 6h10m
Number Of Ingredients 16
Steps:
- Put all ingredients in a large Crock Pot.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Serve with cornbread, cheese, sour cream and an additional splash of Cholula.
Nutrition Facts : Calories 339 kcal, Carbohydrate 63 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1089 mg, Fiber 21 g, Sugar 9 g, ServingSize 1 serving
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g
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
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
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
VEGETARIAN CHILI
I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
Provided by Cook4_6
Categories Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium heat.
- Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
- Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
- Bring to simmer, and cook for 20 minutes.
- Add all beans and cook 15 minutes more.
- Add zucchini and cook 5 minutes, stirring occasionally.
- If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
- Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
Nutrition Facts : Calories 248.7, Fat 3.7, SaturatedFat 0.5, Sodium 645.3, Carbohydrate 45, Fiber 13.1, Sugar 10.3, Protein 12.5
CONTEST WINNING CHILI
I made this chili by picking out my favorite ingredients and tweaking a variety of chili recipes on Food.com. Just for fun, I entered it in a local chili cook-off, and I won!
Provided by ptascoutmom
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Heat oil. Cook onions and peppers until tender. Add garlic.
- 2. Add ground beef and brown.
- 3. Add tomatoes, beer, coffee, and tomato paste. Stir.
- 4. Add spices. Stir.
- 5. Add pinto beans. Stir.
- 6. Reduce heat and simmer for 1-2 hours, stirring occasionally.
Nutrition Facts : Calories 707.9, Fat 16.6, SaturatedFat 5.5, Cholesterol 73.7, Sodium 821.5, Carbohydrate 92.4, Fiber 25.5, Sugar 24.6, Protein 46.6
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