The Best Vegetarian Chili You Will Ever Taste 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

Contest-Winning Vegetarian Chili image

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

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

THE BEST VEGETARIAN CHILI YOU WILL EVER TASTE

Based on Recipe #73166, feel free to adjust this to your own preferences- add whatever vegetables you like, adjust the jalapeño/cayenne and sugar according to your taste, add more vegetable broth if you don't care for the taste of beer, and feel free to add lots more garlic.

Provided by Chefsalad

Categories Beans

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 25

The Best Vegetarian Chili You Will Ever Taste image

Steps:

Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
Add zucchini, jalapeño, bell pepper, and chili peppers and continue sautéing 5 minutes.
Add garlic and seasonings (including brown sugar) and saute 1-3 more minutes.
Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and simmer for 30 minutes-1 hour.

Nutrition Facts : Calories 390.8, Fat 4.9, SaturatedFat 0.9, Sodium 1864.8, Carbohydrate 68, Fiber 21.7, Sugar 15.4, Protein 20.7

Ingredients

1 tablespoon olive oil
2 carrots, diced
2 onions, diced
1 tablespoon salt
1 zucchini, diced
1 jalapeno pepper, diced
1 yellow bell peppers or 1 green bell pepper, diced
2 chili peppers, diced
2 -4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon cocoa powder
1 tablespoon dried ancho chile powder
1 tablespoon sriracha sauce
1 teaspoon black pepper
1 teaspoon coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne
1 -2 tablespoon brown sugar
1 cup vegetable broth
1 cup espresso
1 cup dark beer
2 (15 ounce) black beans
2 (15 ounce) cans kidney beans
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) diced tomatoes (I like fire roasted)

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

Ingredients

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

THE BEST CHILI YOU WILL EVER TASTE

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

Provided by AmandaAOates

Categories Lunch/Snacks

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

The Best Chili You Will Ever Taste image

Steps:

Heat oil.
Cook onions, garlic and meat until brown.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices Stir in 2 cans of kidney beans and peppers.
Reduce heat and simmer for 1 1/2 hours.
Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

Ingredients

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped

VEGETARIAN SKILLET CHILI

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Provided by Melissa Clark

Categories easy, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Vegetarian Skillet Chili image

Steps:

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams

Ingredients

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

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HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE

Web Jan 24, 2019 Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 …
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4.9/5
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In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

The Best Vegetarian Chili You Will Ever Taste 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

THE BEST VEGETARIAN CHILI YOU WILL EVER TASTE

Based on Recipe #73166, feel free to adjust this to your own preferences- add whatever vegetables you like, adjust the jalapeño/cayenne and sugar according to your taste, add more vegetable broth if you don't care for the taste of beer, and feel free to add lots more garlic.

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!

THE BEST CHILI YOU WILL EVER TASTE

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

VEGETARIAN SKILLET CHILI

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