Quick Vegetarian Chili Recipes
CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WEEKNIGHT VEGETARIAN CHILI
Weeknight comfort foods like this one-pan quick chili are a great entryway into eating a more plant-based diet. Switching from a pot to a skillet slashed the cooking time in half for this recipe, and the wider pan surface lets spices and aromatics meld quickly for deep complexity.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
- Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
- Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.
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
EASY AND QUICK VEGETARIAN CHILI
This is a fast recipe to put together that uses ingredients that most of us keep on hand. It's a very forgiving recipe in that you can easily add or change ingredients and it will still be a very healthy and flavorful dish! I have used the leftovers in tacos or as a topping for tamales.
Provided by Junebug
Categories Beans
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot and cook onion and bell pepper until soft.
- Add all other ingredients except those for topping.
- Mix well.
- Simmer for 15 minutes to an hour to blend flavors, adding water if necessary.
- This may also be cooked in a crockpot.
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
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
QUICK AND EASY VEGETARIAN CHILI
I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.
Provided by EmmyDuckie
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse beans and corn.
- Heat oil in a large soup pot.
- Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
- Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
- Bring to a boil, reduce heat, and simmer for about 30 minutes.
- More vegetable juice can be added if chili gets too thick.
QUICK VEGETARIAN CHILI
Aromatic ingredients, like onions, bell peppers, kidney beans, chickpeas, zucchini and potatoes, combine with zesty chili powder and ground cumin for a meatless chili that's guaranteed to get compliments from vegetarians and meat lovers alike. All of the mouthwatering ingredients simmer together in a matter of minutes, so you can have dinner on the table in record time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, place all ingredients except zucchini; stir well. Heat to boiling over high heat, stirring occasionally; reduce heat. Cover; simmer 10 minutes.
- Stir in zucchini. Cover; cook 5 to 7 minutes longer, stirring occasionally, until potatoes and zucchini are tender when pierced with fork.
Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g
5-INGREDIENT VEGETARIAN CHILI
Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.
Provided by Senalishia
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
- Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g
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