Vegetarian Chili With Summer Vegetables Recipes
SUMMER VEGETARIAN CHILI
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
- Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 27.8 g, Fat 5.8 g, Fiber 7.4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 639.6 mg, Sugar 5.3 g
SUMMER VEGETABLE CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
- Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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
SUMMER VEGETARIAN CHILI
From EatSmart article in Parade Magazine with minor modifications by me. Delicious for lunch or dinner and quite versatile.
Provided by stacylu
Categories Peppers
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in medium pot.
- Add onion, garlic, chili powder, and cumin.
- Saute over medium heat until onion is soft (about 5 minutes).
- Add remaining ingredients and stir.
- Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
- Add more liquid if needed.
- Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.
Nutrition Facts : Calories 178.5, Fat 5.8, SaturatedFat 0.9, Sodium 37.5, Carbohydrate 27.6, Fiber 8, Sugar 4, Protein 7.6
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