Vegetarian Autumn Chili Recipes

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FALL HARVEST VEGETARIAN CHILI WITH KALE



Fall Harvest Vegetarian Chili with Kale image

A simple yet delicious vegetarian chili recipe with butternut squash, sweet potato, black beans, and more!

Provided by Julia

Categories     Soups, Stews, & Chilies

Time 50m

Number Of Ingredients 16

2 tablespoons grapeseed or olive oil
1 large yellow onion, chopped
½ small butternut squash, (3 cups), peeled and chopped
½ medium sweet potato, chopped (11/2 cups)
1 honeycrisp apple, peeled, cored, and chopped
2 stalks celery, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups low-sodium vegetable broth*
1 tablespoon cider vinegar
4 cups dino kale leaves, tightly packed
1 (15-ounce) can black beans, drained and rinsed
Sour cream/plain yogurt
Fresh cilantro, chopped

Steps:

  • Add the first 6 ingredients to a large stock pot and heat to medium.
  • Sauté, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
  • Add the next 5 ingredients (spices + salt), and continue sautéing for 2 minutes.
  • Add the last four ingredients and stir well. Cover pot and bring to a boil.
  • Lower the heat to a simmer and continue to cook at a gentle boil for 20 to 30 minutes, or until vegetables have softened.
  • Serve with a dollop of plain yogurt or sour cream and fresh cilantro.

Nutrition Facts : Calories 320 calories, Carbohydrate 57 grams carbohydrates, Fat 8 grams fat, Fiber 15 grams fiber, Protein 9 grams protein, ServingSize 1 Serving, Sugar 20 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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

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

VEGETARIAN CHILI



Vegetarian Chili image

A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes

Steps:

  • In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g

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