Vegan Taco Chili Recipes
VEGAN TACO CHILI
A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.
Provided by Summer Adams
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
Nutrition Facts : Calories 190 calories, Carbohydrate 35.1 g, Fat 2.4 g, Fiber 10.9 g, Protein 10.9 g, SaturatedFat 0.3 g, Sodium 947.1 mg, Sugar 6.5 g
VEGETARIAN TACO CHILI
a hearty vegetarian meal that will fool any meat eaters into thinking it's full of beef (make it without telling them - i promise they will NEVER know!). i developed this recipe because i love tacos AND i love chili - but i had to find a lower fat version to make since starting weight watchers. a one cup serving of this will fill you up for only 3 points.
Provided by Kaysma
Categories Beans
Time 35m
Yield 10 cups
Number Of Ingredients 7
Steps:
- empty package of veggie ground round into a large pot over medium heat.
- use a spoon to seperate into pieces.
- add the remaining ingredients to pot.
- stir well to mix.
- bring to almost boiling, reduce heat and simmer, stirring occasionally, for 20-30 min.
- serve topped with sour cream if desired.
Nutrition Facts : Calories 138.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 2.8, Sodium 582.1, Carbohydrate 27.6, Fiber 6.5, Sugar 6.7, Protein 7.3
HEARTY VEGAN SLOW-COOKER CHILI
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
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