Mean Lean Vegetable Chili Recipes

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MEAN LEAN VEGETABLE CHILI



Mean Lean Vegetable Chili image

Make and share this Mean Lean Vegetable Chili recipe from Food.com.

Provided by Dancer

Categories     Black Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 large carrots, peeled and chopped
1 large onion, coarsely chopped
1 (28 ounce) can tomatoes
1 can black beans
1 can pinto beans
1 can kidney bean (or 3 cans of 1 kind)
3 tablespoons chili powder
1/2 cup low-fat sour cream or 1/2 cup plain yogurt
crushed red pepper flakes

Steps:

  • In a 4- to 5-quart pan over high heat, combine carrots, onion, and 1/2 cup water.
  • Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes.
  • Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder.
  • Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes.
  • Ladle chili into wide bowls; add sour cream and crushed chilies to taste.

MEAN LEAN VEGETABLE CHILI



Mean Lean Vegetable Chili image

8

Categories     Chili     Beans and Grains     Tomatoes

Time 50m

Yield 8

Number Of Ingredients 18

carrots
onions
tomatoes
black beans
pinto beans
red kidney beans
chili powder
sour cream
red chilis, dried
carrots
onions
tomatoes
black beans
pinto beans
red kidney beans
chili powder
sour cream
red chilis, dried

Steps:

  • In a 4- to 5-quart pan over high heat, combine carrots, onion, and ½ cup water. Stir often until liquid evaporates and vegetables begin to brown and stick in pan, about 10 minutes. Add tomatoes (break up with a spoon) and their liquid, beans and their liquid, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, to blend flavors, about 15 minutes. Ladle chili into wide bowls; add sour cream and crushed chilies to taste.

Nutrition Facts :

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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