Vegetarian Taco Chili Recipes

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VEGAN TACO CHILI

A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.

Provided by Summer Adams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9



Vegan Taco Chili image

Steps:

  • Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

Nutrition Facts : Calories 190 calories, Carbohydrate 35.1 g, Fat 2.4 g, Fiber 10.9 g, Protein 10.9 g, SaturatedFat 0.3 g, Sodium 947.1 mg, Sugar 6.5 g

1 tablespoon olive oil
1 pound sliced fresh mushrooms
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 (15 ounce) cans kidney beans
1 (11 ounce) can Mexican-style corn

VEGETARIAN TACO "MEAT"

This is a great meatless substitute for the seasoned ground beef you find in many Mexican recipes. I use this over nachos, or as a filling for tacos, burritos, or enchiladas. Because of the wonderful spices in the mixture, I find that alot of my favorite "meat-eaters" really don't miss the ground beef at all!! ; >

Provided by Kozmic Blues

Categories     Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10



Vegetarian Taco

Steps:

  • In a large skillet over medium heat, add meatless ground burger, water and spices.
  • Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
  • Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
  • Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.

Nutrition Facts : Calories 111, Fat 3.5, SaturatedFat 0.4, Sodium 311.7, Carbohydrate 10.2, Fiber 3.2, Sugar 1.8, Protein 10.2

2 tablespoons instant minced onion
1 vegetable bouillon cube
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional or to taste) or 1/4 teaspoon red chili powder (optional or to taste)
1 cup water
1 (12 ounce) package vegetarian ground beef (I like Boca or Litelife Gimme Lean)

VEGETARIAN CHILI

Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16



Vegetarian Chili image

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 medium zucchini, chopped
1 small carrot, chopped
2 cans (14 ounces each) crushed tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 cup water
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
Optional: lime wedges and chopped fresh cilantro

VEGETARIAN TACO SOUP

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18



Vegetarian Taco Soup image

Steps:

  • Drain and rinse first six ingredients in a large colander.
  • Put in a crockpot or large pot.
  • Add all other ingredients, stirring to mix well.
  • Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

VEGETARIAN CHICKPEA TACOS

Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!

Provided by Dana D

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 15m

Yield 4

Number Of Ingredients 4



Vegetarian Chickpea Tacos image

Steps:

  • Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
  • Divide chickpea filling evenly among taco shells.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g

2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8 taco shells

VEGETARIAN TACOS

A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...

Provided by Kozmic Blues

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20



Vegetarian Tacos image

Steps:

  • In large fry pan, heat oil over medium heat.
  • Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
  • Add garbanzo beans, spices, and a couple tsp of salsa.
  • Stir until heated through.
  • I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
  • It helps the shells from falling apart when you take the first bite.
  • Remove from oven and top with your favorite toppings.

Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4

1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red peppers or 1 green pepper, chopped
1 jalapeno pepper, de-seeded, minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)
1 garlic clove, minced
1 (19 ounce) can garbanzo beans, drained
3 -5 tablespoons of your favorite chunky salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder (I like the color this gives the beans)
1/2 teaspoon ground coriander (your choice)
8 taco shells
shredded cheddar cheese
shredded iceberg lettuce
salsa
hot sauce
fresh cilantro, chopped
tomatoes
black olives
sour cream

VEGETARIAN TACO CHILI

a hearty vegetarian meal that will fool any meat eaters into thinking it's full of beef (make it without telling them - i promise they will NEVER know!). i developed this recipe because i love tacos AND i love chili - but i had to find a lower fat version to make since starting weight watchers. a one cup serving of this will fill you up for only 3 points.

Provided by Kaysma

Categories     Beans

Time 35m

Yield 10 cups

Number Of Ingredients 7



vegetarian taco chili image

Steps:

  • empty package of veggie ground round into a large pot over medium heat.
  • use a spoon to seperate into pieces.
  • add the remaining ingredients to pot.
  • stir well to mix.
  • bring to almost boiling, reduce heat and simmer, stirring occasionally, for 20-30 min.
  • serve topped with sour cream if desired.

Nutrition Facts : Calories 138.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 2.8, Sodium 582.1, Carbohydrate 27.6, Fiber 6.5, Sugar 6.7, Protein 7.3

1 package Mexican vegetarian ground meat substitute (or other soy "ground beef" product that would equal 1.5 lbs ground beef)
1 1/2 cups water
1 cup frozen corn kernels
2 (14 ounce) cans diced tomatoes
2 (14 ounce) cans kidney beans, drained and rinsed.
1 package reduced-sodium taco seasoning mix
1 (14 ounce) can baked beans in tomato sauce

VEGAN CHILI-LIME JACKFRUIT TACOS

These insanely delicious chili-lime jackfruit tacos are a hit! Wow, you would never believe these are vegan, their texture is similar to pulled pork! Get out the chips and salsa and let's make some tacos!

Provided by Plant Based Life

Time 50m

Yield 8

Number Of Ingredients 19



Vegan Chili-Lime Jackfruit Tacos image

Steps:

  • Mix jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a large bowl, using your hands to shred the jackfruit while mixing until it has a pulled pork consistency.
  • Heat oil in a large pan over medium heat. Add shallot and saute until soft, 2 to 3 minutes. Add seasoned jackfruit and let cook together, 4 to 5 minutes; it's okay if the jackfruit starts sticking to the pan. Pour in water and stir, making sure you get any yummy pieces that may be sticking to the bottom of the pan.
  • Add orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, salt, and pepper; mix together well. Let simmer, stirring occasionally and breaking down the jackfruit more if necessary, for 25 minutes. Drain if there is an excess of liquid during the cooking process; you want all of the liquid cooked down. Taste and add more salt or pepper if needed.
  • Serve on warm corn tortillas.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 7.6 g, Fiber 3.9 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 379.5 mg, Sugar 4.3 g

2 (20 ounce) cans young green jackfruit packed in water, drained
4 cloves garlic, minced
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons olive oil
1 large shallot, minced
¾ cup water
¼ cup orange juice
1 medium lime, juiced
1 chipotle pepper in adobo sauce, minced
2 tablespoons maple syrup
1 teaspoon dried oregano
2 leaf (blank)s bay leaves
salt and ground black pepper to taste
8 (6 inch) corn tortillas, warmed

CHILI-LIME MUSHROOM TACOS

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13



Chili-Lime Mushroom Tacos image

Steps:

  • Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Nutrition Facts : Calories 300 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

4 large portobello mushrooms (about 3/4 pound)
1 tablespoon olive oil
1 medium sweet red pepper, cut into strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lime zest
2 tablespoons lime juice
8 corn tortillas (6 inches), warmed
1 cup shredded pepper jack cheese

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