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
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
SOUTHWEST VEGETARIAN CHILI
My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
VEGETARIAN SKILLET CHILI
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Provided by Melissa Clark
Categories easy, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
- Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
- Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams
NEW ENGLAND SOUP FACTORY'S VEGETARIAN CHILI
Another of Marjorie Druker's wonderful combinations from the New England Soup Factory in Boston. The chili powder, cumin, and Tabasco add a real kick to this colorful combo. Takes a while to make, but not difficult. If you prefer more of a soup, add more V-8 and adjust spices to taste. (If you forget to soak the beans overnight, cover with water, bring to a boil for 2 min, turn off heat, cover and let stand 1 hr).
Provided by winkki
Categories Peppers
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Place all beans in water (cover with several extra inches of water) and soak overnight.
- Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
- Drain and cool.
- In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.
- Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
- Cover and simmer gently for 1 hour.
- Season with salt, pepper, Tabasco sauce and balsamic vinegar.
Nutrition Facts : Calories 408.3, Fat 15.8, SaturatedFat 2.2, Sodium 1951.9, Carbohydrate 55.1, Fiber 14, Sugar 12.2, Protein 15.7
More about "new england soup factorys vegetarian chili recipes"
SPICY VEGETARIAN CHILI RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
VEGGIE CHILI - THE PIONEER WOMAN
From thepioneerwoman.com
VEGETARIAN CHILI RECIPE FROM SOUP FACTORY - USA
From excitedfood.com
NEW ENGLAND SOUP FACTORY RECIPES - PINTEREST
From pinterest.com
NEW ENGLAND SOUP FACTORY – FEED YOUR BODY WELL
From newenglandsoupfactory.com
S’WONDERFUL: CAULIFLOWER, POTATO AND CHEESE SOUP
From bluecayenne.com
EASY SPRING VEGETARIAN CHILI SOUP RECIPE - ELIZABETH …
From elizabethrider.com
20-MINUTE VEGETARIAN CHILI RECIPE - LIVE EAT LEARN
From liveeatlearn.com
HARVEST PUMPKIN CHILI - NEW ENGLAND
From newengland.com
NEW ENGLAND SOUP FACTORYS VEGETARIAN CHILI RECIPES
From tfrecipes.com
EGGPLANT AND BEAN CHILI RECIPE - NYT COOKING
From cooking.nytimes.com
150 VARIETIES OF SOUP - NEW ENGLAND SOUP FACTORY IN SALEM, MA
From nesoupfactorysalem.com
VEGETARIAN CHILI SLOW COOKER - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
10 BEST NEW ENGLAND SOUP FACTORY RECIPES - YUMMLY
From yummly.com
NEW ENGLAND SOUP FACTORY'S VEGETARIAN CHILI RECIPE
From recipeofhealth.com
NEW ENGLAND SOUP FACTORY BLOG - DELICIOUS SOUP RECIPES
From nesoupfactorysalem.com
SOUPS, STEWS, & CHOWDERS - NEW ENGLAND TODAY
From newengland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love