Spicy Vegetarian Chili Recipes

Steps:

• Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
• Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
• Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Steps:

• In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

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.

Steps:

• Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
• Add mushrooms, saute 4-5 minutes.
• Add remaining ingredients except corn.
• Increase heat to high to bring to a boil.
• Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
• Stir in corn, simmer until heated through.
• Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Steps:

• 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
• 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

Steps:

• Heat the oil in a large saucepan or stockpot over medium-high heat.
• Add chopped onions, bell pepper, and garlic.
• Sauté until onion is translucent, about 5 minutes.
• Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
• Stir until veggies are evenly coated.
• Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
• Add remaining ingredients (except garnishes) and mix thoroughly.
• Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
• Serve hot with desired garnishes.

Steps:

• In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally., Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired.