Smoky Vegetarian Chili Recipes
SMOKY VEGAN CHILI
This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.
Provided by LesaBear
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
- Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
- Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 29.9 g, Cholesterol 0.2 mg, Fat 4.1 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.2 g, Sodium 1490.5 mg, Sugar 12.8 g
SLOW COOKER SMOKY VEGETARIAN CHILI RECIPE
This Slow Cooker Smoky Vegetarian Chili with Walnuts comes together in minutes for an easy, healthy vegetarian meal packed with fiber and protein. Make it in the morning and come home to a delicious pot of chili after work!
Provided by Alexis Joseph
Categories Main Meals
Time 8h10m
Number Of Ingredients 16
Steps:
- Place all ingredients except lime juice in a slow cooker and stir to combine.
- Cook on low for 8 hours. Stir in lime juice and season to taste with salt. Serve hot with your favorite toppings like tortilla chips or skillet cornbread!
SMOKY VEGETARIAN CHILI
Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!
Provided by Lynne Cooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
- Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
- Add beans, corn and vegetable broth, and bring to boil.
- Reduce heat and simmer uncovered for about 25 minutes.
SMOKY VEGETARIAN CHILI
This hearty vegetarian chili is packed with carrots, bell peppers and beans. The smokiness comes from canned chipotle peppers, which are smoke-dried jalapenos.
Categories Soups and Stews
Yield Serves 8.
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add carrots, onion, green pepper, red pepper and garlic until tender; sauté for 7 minutes.
- Add chili powder and cumin; cook, stirring, for 2 minutes.
- Stir in tomatoes, beans and chipotle peppers. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, until mixture is slightly thickened, about 30 minutes. 6. Season to taste with salt and pepper.
Nutrition Facts : Calories calories, 229 calories, 3.2 g fat, 12.4 g protein, 40.6 g carbohydrate, 11.1 g fibre, 606 mg sodium*Ingredient not included in nutritional analysis.
More about "smoky vegetarian chili recipes"
HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
From cookieandkate.com
4.9/5
Calories 236 per serving
Category Chili
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
SMOKY VEGETARIAN CHILI - ESCAPE FROM GRAINS - DINNER
From escapefromgrains.com
5/5 (4)
Category Dinner, Soups
Cuisine American
Total Time 1 hr 5 mins
SMOKY VEGETARIAN THREE-BEAN CHILI - NOURISHED BY NUTRITION
From nourishedbynutrition.com
Servings 4-6
Total Time 35 mins
Estimated Reading Time 8 mins
- Heat the oil in a large pot over medium heat. Add the onions and green peppers to the pot and sauté until softened; about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper to the pot and stir. Cook for about 30 seconds, until the garlic is fragrant.
- Add the adobo sauce, vegetable stock, and crushed tomatoes to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the beans, and stir to combine. Bring the chili to a boil.
- Once boiling, lower the heat to a simmer. Leave the pot uncovered or place a lid vented on top of the pot. Let the chili simmer for 20 minutes, or longer if desired. The flavor concentrates the longer it cooks.
- Optional: blend the chili for a thicker texture. Blend ⅓ of the chili in an upright blender. Add the puréed chili back into the pot. You can also use an immersion blender to puree ⅓ of the chili in the pot. This only takes a few seconds. Careful not to purée the entire pot.
SIGNATURE SPICY, SMOKY, SWEET CHILI - IOWA GIRL EATS
From iowagirleats.com
5/5 (48)
Category Chili, Entree
Servings 6
- Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.
- Crock Pot Cooking Instructions: Transfer ground beef mixture to a 5 or 6 quart crock pot then add the rest of the ingredients and stir to combine (can be done ahead of time. Store in the refrigerator until ready to start cooking.) Place a lid on top then cook on low for 4-6 hours.
SMOKY VEGETARIAN CHILI WITH BEANS AND MUSHROOMS - BOWL OF ...
From bowlofdelicious.com
4.8/5 (15)
Total Time 50 mins
Category Chili
Calories 312 per serving
- Sauté peppers and onion in olive oil (2 tablespoons) until softened and starting to brown over medium-high heat in a large pot (approximately 5 minutes).
- Add chopped mushrooms and a pinch of kosher salt; sauté until softened and liquid has evaporated, stirring only occasionally.
- Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes and up to 1 hour.
SMOKY VEGGIE CHILLI - OFFICIAL WEBSITE FOR RECIPES, BOOKS ...
From jamieoliver.com
Servings 8
Total Time 1 hr 45 mins
Category Healthy Meals
Calories 517 per serving
- Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!).
- Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
- Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened.
SMOKY VEGETARIAN CHILI RECIPE | WHAT'S FOR DINNER?
From whatsfordinner.com
90% (516)
Category Dinner
Cuisine Southern/BBQ
JAMIE OLIVER'S SUPER FOOD FAMILY CLASSICS: SMOKY VEGGIE ...
From cbc.ca
SMOKY VEGETARIAN CHILI RECIPES
From tfrecipes.com
SMOKY TWO-BEAN VEGETARIAN CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)
Total Time 28 mins
Servings 4
Calories 347 per serving
THE BEST VEGETARIAN CHILI RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
4.8/5 (6)
Total Time 1 hr 20 mins
Category Chili
- , place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside.
- In a large pot (7 quarts at least), heat the oil over high heat. Add the onions and a pinch of salt. Cover the pot, immediately turn heat to low, and let cook for about 5 minutes. While the onions cook, stem and seed the peppers. Dice the peppers (you should have 4 to 5 cups), then add to the pot with the onions. Season with a pinch of salt. Stir. Return the lid. Meanwhile, roughly chop the mushrooms (you should have about 8 cups), then add to the pot with the onions and peppers. Season with a pinch of salt, stir, then cover the pot. Mince the garlic, then add to the pot with the vegetables. Stir to combine. Leave the cover off the pot from here on out.
- Raise the heat to medium. Add the tomato paste and stir. Add the spices and cook for 1 minute. Add the bulgur or quinoa, crushed tomatoes, minced chipotles plus tablespoon of adobo sauce. Drain the beans — it’s OK if some of the liquid remains — and add to the pot. Add 4 to 6 cups of water (if your pot is getting very full, start with 4 cups; then add the remaining 2 as needed while it simmers). Add the vinegar.
- Bring to a simmer over low heat and let it cook slowly, stirring often to scrape the bottom of the pot for 45 minutes to an hour or until the liquid has reduced slightly, the bulgur or quinoa is cooked, and everything tastes good and smoky and spicy. Taste. Add salt and or more vinegar if necessary. I often add a teaspoon of kosher salt, and I often add another tablespoon or two of vinegar, too.
EASY VEGETARIAN CHILI RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (37)
Estimated Reading Time 5 mins
Category Soup
Total Time 45 mins
- Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
- Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
SMOKY VEGETARIAN BLACK BEAN CHILI RECIPE • SALTED MINT
From saltedmint.com
Cuisine American, Mexican
Total Time 1 hr 15 mins
Category Dinner
Calories 100 per serving
- Heat the olive oil in a large heavy based sauce pan over medium heat. Sweat the onions and garlic in the oil until soft and translucent, about 10 minutes. Drain the roasted red peppers and chop roughly. Add to the onions and garlic and continue to cook for a further 5 minutes.
- Add the chipotle paste and all the ground herbs and spices. Mix well and keep over the heat until the spices are fragrant and toasty. Add the apple juice, tomatoes and 1 cup of water. Bring to a boil and turn down to a simmer and let cook for 30 minutes. Add the kidney beans and black beans and stir well.
SLOW COOKER VEGETARIAN CHILI WITH SMOKY BROWN SUGAR & LIME
From vegetarianventures.com
5/5 (2)
Category Main
Cuisine Vegetarian
Estimated Reading Time 3 mins
- In a large saucepan over medium heat, warm the olive oil. Add the onion and bell pepper pieces and sauté until the vegetables have softened, about 5 minutes. Add the garlic and sauté for another 30 seconds or until the garlic is very fragrant.
- Add the chili powder, brown sugar, smoked paprika, cumin, and cayenne, stirring to coat the vegetables with the spices, and sauté for 30 seconds more. Pour in 1/2 cup vegetable broth and use your spatula or wooden spoon to deglaze the pan so all the spices sticking to the bottom are released. Remove from heat and transfer the mixture into a medium size slow cooker (mine is 7 quarts) and add in the rinsed beans, fire roasted tomatoes (along with their juices), and remaining vegetable broth. Cover and cook over high for 4-5 hours.
- 30 minutes before serving, season with 1/2 tsp salt and let cook for 30 more minutes. Turn the heat off and squeeze in the lime juice, and sprinkle in black pepper and lime zest. Taste and add more salt or black pepper, if needed.
- Serve warm with optional toppings such as sour cream, avocado, cheddar cheese, tortilla chips, hot sauce, chopped chives, chopped cilantro leaves, sliced jalapeño pieces (fresh or pickled).
VEGETARIAN CHILI - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 6
Category Soups And Stews
Cuisine American
Total Time 1 hr 15 mins
- Prepare the Soup: Heat two tablespoons of extra virgin olive oil in a large soup pot over medium heat. Add the onions and sauté for 4 to 6 minutes, stirring frequently, until softened. Add the garlic and continue sautéing for another minute or so, stirring continuously, until fragrant.
- Meanwhile, use tongs to toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry skillet over medium heat) until they are malleable and fragrant. Place on a cutting board and allow to cool. Slice in half and discard the woody stem and seeds. Place the chiles in a high-powered blender, along with the 1/2 of the canned fire roasted tomatoes in their juices. Using a slotted spoon, transfer the sautéed onion and garlic to the tomato mixture in the blender. Puree until very smooth.
- Add the remaining 1 tablespoon of olive oil to the soup pot over medium high heat. Add the celery, carrots, bell pepper, and 1/4 teaspoon kosher salt. Sauté until the vegetables begin to soften, 3 to 5 minutes, stirring frequently. Increase the heat to high and add the pureed tomato mixture. Bring to a spluttery boil and continue cooking, stirring continuously, until very thick, about 2-3 minutes.
- Add the remaining fire roasted tomatoes and vegetable broth to the pot, stir mixture together, and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally, or until the vegetables are completely cooked through.
SMOKY BLACK BEAN & CORN VEGETARIAN CHILI RECIPE
From cookincanuck.com
5/5 (1)
Total Time 20 mins
Category Entrees
Calories 207 per serving
- Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves.
SMOKY CHIPOTLE VEGETARIAN CHILI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)
Total Time 1 hr 15 mins
Category Entrees
Calories 270 per serving
- To make the Smoky Chipotle Vegetarian Chili in your slow cooker, see the Slow Cooker Variation below. To make the Smoky Chipotle Vegetarian Chili on the stovetop, heat the olive oil in a large pot over medium heat. Add the onions and peppers and sauté until they’re beginning to caramelize, about 8 minutes.
- Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)
SMOKY AND SPICY VEGETARIAN CHILI RECIPE CATHYEATS - CHOWHOUND
From chowhound.com
- Soak the beans overnight, or use the quick-soak method (see below.) Drain, cover beans well with fresh cold water in a saucepan.
- Continue cooking until tender, about 1 hour total (cooking time will vary based on the type and age of beans.) Drain beans, reserving cooking liquid.
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From thedailymeal.com
3.2/5 (19)
Estimated Reading Time 2 mins
Servings 10
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