Unbelievably Easy And Delicious Vegetarian Chili Recipes
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
INSANELY EASY VEGETARIAN CHILI
I was browsing the All Recipes website for low fat recipes and found this. It was posted by by Tianne and she says you can throw anything that you have in your fridge into this chili. I haven't tried it yet, but it sounds really good.
Provided by MarlaM
Categories Beans
Time 55m
Yield 8 serving(s)
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 156.4, Fat 3.2, SaturatedFat 0.5, Sodium 510, Carbohydrate 28.4, Fiber 7.6, Sugar 7.8, Protein 6.9
UNBELIEVABLY EASY AND DELICIOUS VEGETARIAN CHILI
You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
Provided by Tracy Hamilton
Categories Vegetarian Chili
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix the tomatoes, onion, white beans, chili beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in the burger crumbles, and continue cooking until heated through. Top with cheese to serve.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 39.8 g, Cholesterol 39.5 mg, Fat 20.4 g, Fiber 10 g, Protein 29.6 g, SaturatedFat 7.9 g, Sodium 1691.2 mg, Sugar 7.4 g
BEST VEGETARIAN CHILI EVER
This is weight watchers friendly recipe. I got it from another site. I tried it last week and could not stop eating it. I make it once a week, filling dinner with some crackers or bread rolls
Provided by Yellowzuchini Zuchi
Categories Beans
Time 6h5m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Throw all the ingredients in a crock pot; stir.
- Cook on high for 6 hours.
- Notes: You can throw in half a jar of salsa if you like, whatever you find handy in the kitchen.
- If you do not have crockpot, it works fine on top of the stove.
Nutrition Facts : Calories 411.5, Fat 2.7, SaturatedFat 0.4, Sodium 1490.5, Carbohydrate 83.3, Fiber 20.6, Sugar 30.5, Protein 20.5
VEGETARIAN CHILI
A spicy and flavorful recipe I created through experimentation based on the Fantastic Foods Vegetarian Chili starter.
Provided by Kenneth Cummings
Categories Beans
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Mince or pulverize garlic.
- Chop onions.
- Chop half of the onion into small (1 cm by 1 cm) square pieces.
- Chop the other half into strips (1/2 cm by 8 cm).
- This is so you get aesthetically pleasing "strips" of onion in the chili.
- Chop the other fresh vegetables into small pieces.
- Saute (covered) the onions, garlic and carrots on medium heat for about three minutes.
- Add the remaining vegetables and continue to saute until the onions are just starting to soften, but before they become soft (about five minutes).
- Add the water and the Vegetarian Chili Mix (entire boxes) and the beans.
- Bring to a boil.
- Add canned vegetables and tomato paste.
- Add spices to taste and stir thoroughly.
- Simmer on very low heat for at least 25 minutes, stirring occasionally.
- Let cool to warm before serving.
- Tastes best if re-heated.
- Serve with grated"sharp" cheddar cheese and generously buttered bread.
Nutrition Facts : Calories 224.6, Fat 1.5, SaturatedFat 0.2, Sodium 398.7, Carbohydrate 43.3, Fiber 12.9, Sugar 8.6, Protein 14.4
DELICIOUS VEGETARIAN CHILI
My sister-in-law shared this recipe with me. The pumpkin and bulgar give it a thick, meaty taste. It's also very easy to make. I always freeze leftovers for another night.
Provided by Hidesome
Categories Grains
Time 35m
Yield 1 large pot chili
Number Of Ingredients 12
Steps:
- Put all ingredients in soup pot.
- Bring to a boil, reduce heat and simmer, uncovered, for 30-35 minutes, until bulgur is tender.
- Garnish with sour cream, yogurt, shredded cheddar cheese, or sliced scallions.
Nutrition Facts : Calories 1959.3, Fat 12.9, SaturatedFat 2.5, Sodium 5106.2, Carbohydrate 386.9, Fiber 118.2, Sugar 27.5, Protein 109.7
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