Insanely Easy Vegetarian Chili Recipes

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INSANELY EASY VEGETARIAN CHILI



Insanely Easy Vegetarian Chili image

I was browsing the All Recipes website for low fat recipes and found this. It was posted by by Tianne and she says you can throw anything that you have in your fridge into this chili. I haven't tried it yet, but it sounds really good.

Provided by MarlaM

Categories     Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup onion, chopped
3/4 cup carrot, chopped
3 garlic cloves, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
3/4 cup celery, chopped
1 tablespoon chili powder
1 1/2 cups fresh mushrooms, chopped
1 (28 ounce) can whole canned 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 1/2 teaspoons dried oregano
1 1/2 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 156.4, Fat 3.2, SaturatedFat 0.5, Sodium 510, Carbohydrate 28.4, Fiber 7.6, Sugar 7.8, Protein 6.9

INSANELY EASY VEGETARIAN CHILI



INSANELY EASY VEGETARIAN CHILI image

Categories     Bean     Stew     Vegetarian     Quick & Easy     Basil     Corn

Yield 8 Servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 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 1/2 teaspoons dried oregano
1 1/2 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.

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

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

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