MEATLESS CHILI
I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.
Provided by Patsy Shipman Weidenbach
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h5m
Yield 10
Number Of Ingredients 14
Steps:
- Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
- Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.
Nutrition Facts : Calories 154 calories, Carbohydrate 27.9 g, Fat 2.2 g, Fiber 8.3 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 505.5 mg, Sugar 2.8 g
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
LIMA BEAN MEATLESS CHILI
Make and share this Lima Bean Meatless Chili recipe from Food.com.
Provided by MESSY BIRD
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans. Add tomatoes, onion soup mix and enough water to cover beans if necessary.
- Simmer until beans are tender.
- Add the rest of ingredients and simmer or cook in pressure cooker until all is soft and tender.
- You may add ham, or smoked sausage or any other meat you like as an option.
Nutrition Facts : Calories 496.7, Fat 2, SaturatedFat 0.4, Cholesterol 0.4, Sodium 634.7, Carbohydrate 97.4, Fiber 29, Sugar 22.4, Protein 27.3
VEGETARIAN CHILI
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
COWPOKE CHILI
Many friends and relatives have requested my chili recipe, which I've been using for 25 years. It actually won first place in a local contest, chosen from among 10 other entries. It always comes out delicious. Try it and enjoy! -Ramona Nelson Fairbanks, Alaska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, tomato sauce and paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add lima beans; cook 5-10 minutes longer or until beans are tender. Garnish with tomatoes, oregano and peppers if desired.
Nutrition Facts : Calories 333 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 1003mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 10g fiber), Protein 23g protein.
THREE-BEAN VEGETARIAN CHILI
Hearty, meatless chili with plenty of veggies.
Provided by ChefBillT
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
- Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
- Top each serving with sour cream, cheese, and cilantro (if using).
Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g
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