Ultimate Veggie Chili Recipes

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

Ingredients

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

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Provided by calead910

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g

ULTIMATE VEGGIE CHILI

Ultimate Veggie Chili image

Recipe from the Food Network competition show Ultimate Recipe Showdown. This recipe wowed the judges! Credit to the creator Anne Tegtmeir.

Provided by Pot Scrubber

Categories Soy/Tofu

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon dried chipotle powder
1 teaspoon red pepper flakes
14 ounces extra firm tofu, frozen and thawed
2 (14 ounce) cans diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can diced jalapenos, drained
1 (4 ounce) can green chilies, drained
2 (14 ounce) cans black beans, drained and rinsed
1 (14 ounce) can dark red kidney beans, drained and rinsed
1/2 cup frozen corn
1/2 cup whole roasted cashews
salt & freshly ground black pepper
sour cream (optional)
shredded cheddar cheese (optional)
more roasted cashews (optional)

Steps:

In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
Garnish with sour cream, grated Cheddar, and additional cashews, if desired.

Nutrition Facts : Calories 393, Fat 11, SaturatedFat 2, Sodium 497.4, Carbohydrate 58.4, Fiber 17.4, Sugar 10.7, Protein 21.3

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