Pub Style Vegetarian Chili Recipes

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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

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

VEGETARIAN BEER CHILI



Vegetarian Beer Chili image

Beer + chili = a match made in heaven! Spice up classic chili and add a bottle of your favorite brew to make this delish Vegetarian Beer Chili!

Provided by Lee Funke

Categories     Chili

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil
1 large green bell pepper (diced)
1 large red bell pepper (diced)
1/2 red onion (finely diced)
1 tablespoon garlic (minced)
28 oz. can diced tomatoes
4 oz. can chopped jalapeños
4 oz. can tomato paste
15 oz. can kidney beans (drained)
15 oz. can black beans (drained)
15 oz. can garbanzo beans (drained)
12 oz. bottle light beer (we used a lager)
1/4 cup chili seasoning
1 tablespoon maple syrup
1/4 teaspoon sea salt

Steps:

  • In a large pot, heat olive oil to medium/high and sauté onion, garlic, red pepper, and green pepper.
  • When onions are translucent, add the rest of the ingredients to the pot and bring to a boil.
  • Turn to low and let simmer for 10 minutes and enjoy.

Nutrition Facts : Calories 245 kcal, Sugar 11 g, Fat 4 g, Protein 9 g, ServingSize 1 serving

PUB-STYLE VEGETARIAN CHILI



Pub-Style Vegetarian Chili image

A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.

Provided by sanzoe

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 19

⅓ cup olive oil
2 cups sliced fresh mushrooms
1 cup finely chopped onion
1 cup chopped carrot
¾ cup chopped green bell pepper
¼ cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin
1 ⅛ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon dried basil
¾ teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes with juice
3 cups black beans, undrained
½ (6 ounce) can tomato paste
¼ cup red wine
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cups water

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
  • Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
  • Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 27.2 g, Fat 10 g, Fiber 9.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 929.5 mg, Sugar 6.1 g

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)

Provided by Isabel Eats

Categories     Soup

Time 1h40m

Number Of Ingredients 20

3 tablespoons olive oil
1 yellow onion, (finely chopped)
1 red bell pepper, (finely chopped)
2 carrots, (peeled and chopped)
2 celery stalk, (finely chopped)
2 serrano chile, (finely chopped )
2 teaspoons minced garlic ((about 4 cloves))
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 15-ounce can dark red kidney beans, (drained and rinsed)
1 15-ounce can black beans, (drained and rinsed)
2 tablespoons your favorite spicy hot sauce
1 tablespoon fresh lime juice
shredded cheese, sour cream, cilantro, hot sauce

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
  • Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
  • Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
  • Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
  • Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
  • Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 g

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