THE BEST VEGETARIAN CHILI IN THE WORLD
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
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
THE BEST VEGETARIAN CHILI EVER
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
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
ROASTED VEGETABLE CHICKEN CHILI WITH AVOCADO
Provided by Stephanie
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
- Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
- Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
- To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small - medium avocado, diced.
Nutrition Facts : Calories 267 calories, Fat 12 grams fat, ServingSize 1 cup soup plus 1/4 of an avocado
VEGGIE CHICKEN CHILI
Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 21
Steps:
- In an large soup kettle, heat oil. Add next eight ingredients. Cover and cook over medium-low heat for 15 minutes or until vegetables are crisp-tender. Stir in the broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire sauce and salt if desired. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. , In a small bowl, combine the wine or broth, cornstarch and chili powder; stir into chili. Cook and stir until thickened.
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN WHITE CHILI
This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
- Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
- Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
EASY RED CHICKEN CHILI RECIPE
Today's Paleo Red Chicken Chili recipe is the best chicken chili with no beans you'll ever eat. Hands down a keeper!
Provided by Laura Fuentes
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Add the oil to a large 6-quart Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes.
- Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken broth, lime juice, zucchini, and shredded chicken. Simmer for 20 minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary.
- Serve the chili in individual bowls topped with avocado slices and chopped cilantro.
Nutrition Facts : ServingSize 1 bowl, Calories 311 calories, Sugar 1.2g, Sodium 295.5mg, Fat 14.2g, SaturatedFat 3g, TransFat 0g, Carbohydrate 11.2g, Fiber 2g, Protein 36.5g, Cholesterol 133.6mg
VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN
White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.
Provided by Kare for Kitchen Treaty
Time 2h
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
- Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
- Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
- Add the jalapeno pepper.
- If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
- Simmer both versions for another 30 minutes uncovered.
- Serve with assorted toppings.
More about "veggie chicken chili recipes"
8 BEST VEGETARIAN AND VEGAN "CHICKEN" RECIPES
From thespruceeats.com
Author Jolinda Hackett
Published 2007-06-15
- Southern Fried Vegetarian Chicken Nuggets. It's no secret that deep-fried anything is usually delicious, and truth be told, these deep-fried Southern-style vegetarian "chicken" nuggets made from seitan are out-of-this-world good.
- Chinese Kung Pao Tofu. Since Asian cooking rarely includes any dairy, by simply swapping out the meat for tofu you easily have a vegan dish that tastes truly authentic.
- Breaded Tofu Nuggets. Soy-based vegan chicken nuggets are relatively low in fat and delicious enough to eat every day. The tofu pieces are tossed in a mixture of soy milk, mustard, nutritional yeast, and spices, coated with panko breadcrumbs, and then pan-fried until golden.
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From thesavvyspoon.com
Cuisine American
Category Main Course, Soup
Servings 6
Total Time 40 mins
- Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil and sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
- Meanwhile, heat 1 tbs. olive oil in a medium pot or dutch oven on medium heat. When warm, add diced onions, carrots and celery. Cook until soft without letting veggies brown or burn, about 5-7 minutes.
- Move all veggies over in the pot to create space. Add in ground chicken and season with the chili seasoning packet. Break up with wooden spoon and cook until no longer pink, about 3-4 minutes. Toss together with veggies.
CHICKEN-VEGETABLE CHILI RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)
Published 2004-05-10
Servings 6
Calories 248 per serving
- Place a 6-quart pressure cooker coated with cooking spray over medium-high heat. Add chicken and onion; saute 2 minutes. Add bell pepper and next 7 ingredients (bell pepper through garlic); saute 1 minute. Stir in water and beans.
- Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust the heat to medium-high or level needed to maintain high pressure; cook 25 minutes. Remove from heat, and place pressure cooker under cold running water. Remove lid; stir in tomato, corn, and salt. Bring to a boil; cook, uncovered, 5 minutes, stirring frequently.
HEALTHY CHICKEN CHILI RECIPE WITH FRESH VEGETABLES | EAT ...
From eatbetterrecipes.com
Ratings 10
Calories 135 per serving
Category Soup
- Heat a large pan, add oil, minced onions and garlic. Cook the onions and garlic until they are transluscent. Add chicken and cook it until it becomes white on the outside.
- Add the fresh tomatoes, tomato paste, water, chili powder, cumin, paprika, oregano, and salt. Stir to combine well, then allow to come to simmer. Cook for about 2 minutes.
- Add black beans, celery, and bell pepper. Stir all the ingredients. If it's too thick, add a little more water. Bring to a boil, then immediately lower heat and bring to a low simmer.
30-MINUTE VEGGIE WHITE CHILI - A BEAUTIFUL MESS
From abeautifulmess.com
5/5 (6)
Published 2019-12-11
Estimated Reading Time 2 mins
- Finely chop up the bell pepper and onion. Mince the garlic. In a medium to large pot, heat the olive oil over medium/high heat. Cook the onion and bell peppers, seasoning well with salt and paper and a little bit of cayenne. Cook until beginning to soften, 2-3 minutes. Add the garlic and cook another minute. Then stir in the green chilies.
- Turn the heat down to medium low and add the stock as well as one can of (drained) beans. Cover and cook for 5-6 minutes until everything is nice and hot. Then use an immersion blender (or in a blender in batches) to blend the soup together. You don't necessarily want it perfectly smooth, more of a rough blend (this is the texture I prefer). Then stir in the remaining beans, Greek yogurt, and cilantro and continue to cook until everything is warm. Serve with more cilantro, shredded cheese, and chips.
SLOW COOKER SHREDDED CHICKEN AND VEGETABLE CHILI
From perchancetocook.com
Cuisine Slow Cooker
Category Main Course
Servings 8
Estimated Reading Time 3 mins
- Cover the chicken in 1 tsp chili powder, 1 1/2 tsp paprika, 1 tsp dried oregano, 1 1/2 tsp of cumin, 1/2 tsp black pepper, 1/2 tsp salt, 1 1/2 tsp garlic powder, and 1 1/2 tsp onion powder.
- Pour the crushed tomatoes and chicken broth into the slow cooker. With a spatula, mix everything inside the slow cooker together. Set slow cooker to Low Heat and cook for 4 hours. Then, add the chopped red pepper, sliced yellow squash, sliced zucchini, and sliced carrots. Cook on low for another 3-4 hours.
THE BEST VEGAN CHILI EVER!!! • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (161)
Uploaded 2021-09-02
Category Main Course
Published 2017-01-10
- For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.
- For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.
- Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.
CREAMY HEALTHY VEGETARIAN WHITE CHILI RECIPE (WITH VEGAN ...
From vegetarianventures.com
4.4/5 (36)
Category Entree
Cuisine Vegetarian
Published 2017-01-04
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KICKIN' CHICKEN CHILI WITH VEGETABLES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)
Total Time 4 hrs 25 mins
Servings 4
Published 2011-06-14
- In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
- Reserve 3 cups of the chili; store* as directed below. Use for Kickin' Chicken Taco Salad (see recipe below). Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1 1/2-cup) servings + reserves.
VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
From jamieoliver.com
Servings 4
Total Time 1 hr
Category Cheap & Cheerful
Published 2015-09-16
- Preheat the oven to 200˚C/400˚F/gas 6.Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat.
- Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.Pick the coriander leaves, finely chopping the stalks.
HEALTHY CHICKEN CHILI RECIPE WITH FRESH VEGETABLES | BEST ...
From bestrecipebox.com
Ratings 7
Calories 170 per serving
Category Main Course, Sauces, Side Dish, Soup
- Heat a large pan, add oil, minced onions and garlic. Cook until transluscent.Add chicken, cook chicken until it becomes white on the outside. Add fresh tomatoes, tomato paste, water, chili powder, cumin, paprika, oregano, and salt. Stir to combine well, then allow to come to simmer. Cook for about 2 minutes.
- Add black beans, celery, and bell pepper. Stir to combine well. If it's too thick, add a little more water.Bring to a boil, then immediately lower heat and bring to a low simmer. Continue simmering the chili for about 20-30 minutes, stirring occasionally, for the flavors to combine.Keep cooking the chili until it becomes your desired consistency.
FARRO AND VEGETABLE CHICKEN CHILI RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chicken Breast Recipes
Published 2018-03-13
Total Time 1 hr 10 mins
Calories 305 per serving
- Rinse farro. In a medium saucepan bring 2 cups water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water.
- In a large skillet bring 2 cups water to boiling. Add chicken breasts. Reduce heat. Simmer, covered, for 12 to 15 minutes or until no longer pink (170 degrees Fahrenheit). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely chop or shred chicken. Set aside.
- Meanwhile, in a 4-quart Dutch oven cook onions, zucchini, carrots, and chile pepper in hot oil about 5 minutes or until tender. Stir in chili powder, cumin and crushed red pepper. Stir in broth, tomatoes, tomato paste and another 2 cups water. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in cooked farro and chopped or shredded chicken. Cook and stir until heated through. Ladle soup into bowls. Top each serving with 2 tablespoons of the cheddar cheese (see Tip).
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