Easy To Get Your 5 A Day Vegetarian Chilli Recipes

THE BEST VEGETARIAN CHILI EVER

The Best Vegetarian Chili Ever image

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

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

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

INSANELY EASY VEGETARIAN CHILI

Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

LOW-FAT VEGETARIAN WHITE BEAN CHILI

Low-Fat Vegetarian White Bean Chili image

Try this low-fat vegetarian white bean chili made with corn, white beans, and green chilis. Vegetarian, vegan, with a gluten-free option.

Provided by Jolinda Hackett

Categories Side Dish Dinner Entree Soup

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 1/2 cups corn kernels (frozen and thawed or canned and drained)
1 (4-ounce) can green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper, optional
5 1/2 cups vegetable broth
5 (14.5-ounce) cans great Northern beans, undrained

Steps:

In a large pot, heat the olive oil over medium heat. Add the chopped onions, celery and garlic, and heat for 5 to 7 minutes, until the onions and celery are soft.
Add the green chili peppers, corn kernels, cumin, chili powder, oregano, and cayenne pepper.
Heat for just a minute or two, then add vegetable broth and beans. Bring to a boil, then reduce the heat to a low simmer.
Allow to cook, partially covered and stirring occasionally, for 20 to 30 minutes.
Serve your chili topped with a bit of shredded cheese, if you're not eating vegan.

Nutrition Facts : Calories 258 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 16 g, SaturatedFat 1 g, Sodium 369 mg, Sugar 2 g, Fat 4 g, ServingSize about 12 servings, UnsaturatedFat 0 g

5-INGREDIENT VEGETARIAN CHILI

5-Ingredient Vegetarian Chili image

Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.

Provided by Senalishia

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 teaspoon olive oil
1 small onion, diced
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans black beans, drained
1 tablespoon chili powder, or to taste

Steps:

Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g

EASY-TO-GET-YOUR-5-A-DAY VEGETARIAN CHILLI

Easy-To-Get-Your-5-A-Day Vegetarian Chilli image

Vegetarian food to me up till this point has been pretty bland (plain steamed veggies) or super unhealthy (fried anything). This chilli is very satisfying and filling, and has the benefit of being healthy and delicious! The colors are gorgeous in the pot also. Sub in your favorite vegetables or beans to suit your taste or the season, or indeed, add meat, though I can't see you would need any animals here. I use Chugwater Chilli Mix (a spice mix with chili powder, garlic, spices and masa harina - try it if you can it is FABULOUS) but have tried to recreate the seasonings here. I am not insane by suggesting 1 can crushed tomatoes and 1 can whole, I just like the texture of the whole tomatoes better. The crushed tend to be too runny for my taste. Use one or the other, if that is all you have. All measurements are approximate.

Provided by brew3431

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil (just to coat bottom of pan)
2 small onions, chopped
2 fat garlic cloves, minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 carrots, grated
1 small zucchini, chopped
1 (12 ounce) can corn
2 tablespoons cumin
1 1/2 tablespoons chili powder
1 teaspoon paprika
1 pinch cinnamon
salt
pepper
red pepper flakes (optional)
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can whole tomatoes with juice
2 (14 ounce) cans red kidney beans

Steps:

Coat bottom of stockpot with oil.
Add onions, garlic, peppers, carrots, zucchini, and corn to the oil and stir to coat.
Sauté veggies till soft, stirring occasionally, about 10 minutes on medium high.
Add spices to the veggies and stir to coat. Let cook for a minute.
Add both kinds of tomatoes and the beans to the pot. Fill one of the cans with water and add that to the pot.
Give it a good stir. Check the seasonings and adjust if needed.
Leave it alone for at least 30 minutes to cook; longer is better. If cooking longer, reduce heat to low and let it simmer the day away on the stove.
Tastes even better the next day! This could probably be adapted for crock pot cooking or OAMC also.
Serve with sour cream, cheese, bread, whatever you like.

Nutrition Facts : Calories 321.1, Fat 5, SaturatedFat 0.7, Sodium 252, Carbohydrate 58.8, Fiber 15.8, Sugar 7.8, Protein 16.8

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