Cheesy Vegetable Chili Recipes

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CHEESY CHILI

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9



Cheesy Chili image

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

CHEESY CHILE CASSEROLE

A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. -Phyllis Bidwell, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7



Cheesy Chile Casserole image

Steps:

  • In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

Nutrition Facts : Calories 304 calories, Fat 21g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 538mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 18g protein.

2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 can (7 ounces) whole green chiles, rinsed and seeded
2 large eggs
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
1 can (8 ounces) tomato sauce or 1 cup fresh salsa, drained, divided

CHEESY VEGETARIAN ENCHILADA CASSEROLE

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Provided by Culinary Envy

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 7



Cheesy Vegetarian Enchilada Casserole image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
  • Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 28.3 g, Cholesterol 96.2 mg, Fat 34.6 g, Fiber 4.8 g, Protein 23.4 g, SaturatedFat 21 g, Sodium 762.9 mg, Sugar 1.4 g

cooking spray
10 (6 inch) corn tortillas, cut into quarters
1 (8 ounce) package sharp Cheddar cheese, cubed
1 onion, chopped
1 (3.8 ounce) can sliced black olives
1 (16 ounce) can green chile enchilada sauce
2 cups shredded Mexican cheese blend

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



The Best Vegetarian Chili in the World image

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

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

INSANELY EASY VEGETARIAN CHILI

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15



Insanely Easy Vegetarian Chili image

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

CHEESY VEGETABLE CHILI SOUP

Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.

Provided by newspapergal

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Cheesy Vegetable Chili Soup image

Steps:

  • Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
  • Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
  • Stir in 1/3 cup of the cheddar cheese.
  • Sprinkle each bowl with remaining cheese and top with sour cream, if desired.

Nutrition Facts : Calories 287.1, Fat 11.3, SaturatedFat 6.4, Cholesterol 29.7, Sodium 898.7, Carbohydrate 30.7, Fiber 10.1, Sugar 10.7, Protein 17.5

1 (28 ounce) can diced tomatoes
1 (15 ounce) can pinto beans, drained or 1 (15 ounce) can black beans
1 (14 1/2 ounce) can chicken broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chili powder
1 cup shredded cheddar cheese
sour cream (optional)

CHEESY VEGETABLE CHILI

This is a mild vegetable chili that uses zucchini and mushrooms. Perfect for those cool nights during late summer right thru winter.

Provided by KelBel

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Cheesy Vegetable Chili image

Steps:

  • Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
  • Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
  • Add zucchini, kidney beans and corn. Simmer for 30 minutes.
  • Add grated chedder cheese, and stir until melted into chili.
  • Serve with rice or cornbread, more cheese, sour cream and onion.

Nutrition Facts : Calories 464, Fat 19.1, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1533.6, Carbohydrate 61.3, Fiber 14.1, Sugar 17.9, Protein 21.3

2 tablespoons oil
2 garlic cloves, minced
1 large green pepper, chopped
1/2 lb mushroom, sliced
1/2 cup onion, chopped
28 ounces diced tomatoes with juice
15 ounces tomato sauce
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 cups zucchini, diced
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) bag frozen corn
1 cup cheddar cheese, grated

ZIPPY VEGETABLE CHILI

Make and share this Zippy Vegetable Chili recipe from Food.com.

Provided by AmyZoe

Categories     Peppers

Time 40m

Yield 7 serving(s)

Number Of Ingredients 12



Zippy Vegetable Chili image

Steps:

  • In a large saucepan, bring onions, peppers, and broth to a boil.
  • Reduce heat and cover. Simmer for 5 minutes.
  • Add tomatoes, salsa, and seasonings and return to a boil.
  • Reduce heat, simmer uncovered for 12 to 15 minutes.
  • Add beans and corn. Simmer 5 minutes longer or until heated through, stirring occasionally.
  • Garnish each serving with cheese.

Nutrition Facts : Calories 220.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 16.9, Sodium 553.8, Carbohydrate 32, Fiber 7.9, Sugar 4.3, Protein 11.9

1 1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
14 1/2 ounces vegetable broth
20 ounces diced tomatoes and green chilies
1/2 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
15 ounces pinto beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup cheddar cheese

VEGETABLE CHILI

This is a hearty and flavorful soup that is good on its own or spooned over cooked rice or baked potatoes for a more substantial meal.

Provided by elisabeth the only

Categories     Low Protein

Time 1h10m

Yield 5-6 serving(s)

Number Of Ingredients 15



Vegetable Chili image

Steps:

  • Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces.
  • Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color.
  • Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes.
  • Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder.
  • Ladle into warmed bowls and top with scallions and cheese.

Nutrition Facts : Calories 281.5, Fat 11.8, SaturatedFat 5.4, Cholesterol 23.7, Sodium 438.5, Carbohydrate 34.6, Fiber 12, Sugar 12.5, Protein 14.3

1 medium eggplant, peeled if you wish, cut into 1 inch slices
1 tablespoon olive oil, plus extra for brushing
1 large onion, finely chopped
2 bell peppers, deseeded and finely chopped
3 -4 garlic cloves, finely chopped, crushed
2 (14 ounce) chopped tomatoes
1 tablespoon mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 small zucchini, quartered lengthwise and sliced
14 ounces kidney beans, drained and rinsed
2 cups water
1 tablespoon tomato paste
6 scallions, finely chopped
1 cup cheddar cheese

ROASTED VEGETABLE CHILI

Make and share this Roasted Vegetable Chili recipe from Food.com.

Provided by Tomorrow Never Knows

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10



Roasted Vegetable Chili image

Steps:

  • Turn the oven to broil.
  • Move one rack to the highest position.
  • Put the red peppers on the cookie sheet and put it in the oven.
  • Allow the skin to blister and turn completely black, turning the peppers as needed.
  • (This step can also be done by putting the peppers on the grill or holding them over a gas burner set to high.) Once the peppers' skin is completely blackened, put them in a bowl and cover the top with plastic wrap or put them into a brown paper bag and fold the top over several times.
  • Allow to sit for 10 minutes.
  • Remove the skin by peeling it off with your fingers.
  • Cut the top off, get rid of the seeds, and then dice.
  • Put as much corn as will fit in a single layer of a lined cookie sheet.
  • Put in the oven for a minute or two, rotating if necessary.
  • Once most of the corn has turned golden, remove the cookie sheet, turn the kernels, and put back in the oven.
  • Peel the sweet potatoes, slice into round slices of an even thickness (about ¼ inch), and place onto a cookie sheet, in a single layer, covered with parchment paper or aluminum foil.
  • Put into the oven for about 1 min (you may want to rotate the cookie sheet after 30 seconds if one section is cooking much faster than the rest).
  • Once the slices have become browned (but not black), remove the cookie sheet, flip the slices and repeat.
  • Add olive oil to a large pot on med heat.
  • Add garlic.
  • Cook garlic for a minute, reduce heat, and then add tomatoes and roasted vegetables.
  • Add spices, adjusting to you're your taste.
  • Add beans.
  • Allow to simmer for a while (20 minutes to an hour or two).
  • Serve topped with grated cheddar, sour cream, chopped cilantro, or whatever you like.

Nutrition Facts : Calories 213, Fat 4.9, SaturatedFat 0.7, Sodium 32.5, Carbohydrate 39.1, Fiber 9.2, Sugar 7.9, Protein 8.1

2 red peppers
2 sweet potatoes
3 cups frozen corn
2 -3 tablespoons olive oil
2 cloves garlic, minced
2 (28 ounce) cans of diced and peeled tomatoes
2 (7 1/2 ounce) cans black beans, drained and rinsed
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon ground coriander

ZIPPY VEGETABLE CHILI

Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 12



Zippy Vegetable Chili image

Steps:

  • In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 946mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 6g fiber), Protein 10g protein.

1-1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 can (14-1/2 ounces) vegetable broth
2 cans (10 ounces each) diced tomatoes and green chilies
1/2 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 can (15 ounces) pinto beans, rinsed and drained
1 cup fresh or frozen corn
1 cup shredded reduced-fat cheddar cheese

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Easy, cheesy and guaranteed to please, vegetarian chili recipes are a busy cook's best friend. Check out our article on How to Make Chili for tips—or just dive in and discover firsthand how simple vegetarian chili recipes are. For more (and meatier) recipes, explore our other collections of chili recipes and Healthy Living chili recipes.For even more Meatless Mondays …
From myfoodandfamily.com


VEGETARIAN CHILI {EASY FROM SCRATCH RECIPE} – WELLPLATED.COM
Instructions. In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, …
From wellplated.com


VEGETARIAN CHILI - BETTER HOMES & GARDENS
In a 5- to 6-quart Dutch oven cook sweet pepper, onion, and garlic in hot oil until tender, stirring occasionally. Stir in tomatoes, beer, water, tomato sauce, chili powder, dried oregano (if using), cumin, black pepper, and, if desired, hot pepper sauce. Bring to …
From bhg.com


CHEESY VEGETARIAN CHILI - MEALPLANNERPRO.COM
2 (15 oz) cans kidney beans, drained; 2 (15 oz) cans organic chili beans in sauce (not drained) 2 (14.5 oz) cans diced tomatoes with juices; 1 (14.5 oz) can sliced stewed tomatoes with juices
From mealplannerpro.com


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