VEGETARIAN CHILI
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese and cilantro.
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
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
VEGETARIAN CHILI
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts : Calories 311 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Protein 13 grams, Sugar 15 grams
VEGETARIAN CHILI
From Weight Watchers "make it in minutes". We usually think of chocolate as a confection or dessert. In Mexico, however, chocolate is commonly used in savory dishes, such as chicken in mole sauce, to give added depth of flavor. A combination of cocoa powder and chocolate is used in this dish to achieve a similar result.
Provided by Sunspinner
Categories Peppers
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add garlic, onion, bell pepper, and jalapeno pepper; cook, stirring often, until the vegetables begin to soften, 4-5 minutes.
- Add beans, tomatoes, corn, chili powder, cocoa powder, oregano, salt, and black pepper.
- Bring to a boil and cook, stirring often to prevent scorching, until beginning to thicken slightly, about 15 minutes.
- Remove from the heat and add the chocolate, stirring until melted.
Nutrition Facts : Calories 481.9, Fat 9.7, SaturatedFat 3, Sodium 286.6, Carbohydrate 83.9, Fiber 23.2, Sugar 8.5, Protein 25.1
VEGETABLE & BEAN CHILLI
This healthy veggie chilli makes for a quick and satisfying supper, crammed with pulses and colourful fresh vegetables
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
- Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
- Add the sweetcorn and beans, and cook for a further 10 mins.
Nutrition Facts : Calories 361 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 21 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 1.34 milligram of sodium
VEGGIE CHILI MAC
This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. I took Aida Mollenkamp's No Recipe Recipe: Smoky Veggie Chili from the Food Network and tailored it for my veggie chili mac.
Provided by pamkaren
Categories Spaghetti
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot over medium heat.
- Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
- Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
- Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
- Add in cocoa powder and sugar.
- Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
- Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
- Serve with shredded cheddar cheese (white or yellow).
Nutrition Facts : Calories 462.9, Fat 5.8, SaturatedFat 1, Sodium 683.8, Carbohydrate 86.2, Fiber 15.1, Sugar 11.2, Protein 19.5
VEGETARIAN CHILI
A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 232 g, Fat 6 g, Fiber 9 g, Protein 10 g
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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.
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From jamieoliver.com
- Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
- Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!).
- Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
MOUTHWATERING MEATLESS CHILI CON CARNE - HURRY THE FOOD UP
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- Dice the onion, garlic, bell pepper, chilli and dried tomatoes into small pieces. Then throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat.
- Add the broth and water, rinsed and drained beans, lentils, sweetcorn and chopped tomatoes and stir well.
- Add the tomato paste and season with salt, pepper, cumin, paprika powder and oregano. Really nice if you add maple syrup. Let it all simmer on medium heat for 20 mins, stirring occasionally.
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- Add the vegetables and stir to coat. Cook, stirring frequently, until they are just starting to soften, about 10 minutes.
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- In a Dutch oven, saute zucchini, onions, and peppers in oil until tender. Add garlic; cook 1 minute.
- Stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
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- Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender
- START COOKING Peel and halve the red onion. Put the chillies, onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
- Tip into the pan. Deseed and roughly chop the peppers, drain the chickpeas and black beans, then add to the pan with a pinch of sea salt and black pepper and the passata, stir well and put the lid on.
ACTUALLY, THE BEST VEGETARIAN CHILI EVER - AMBITIOUS KITCHEN
From ambitiouskitchen.com
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
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- Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.
- Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste.
- Serve: Place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.
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