Warm Winter Vegetarian Chili Recipes

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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



Summer Vegetarian Chili image

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

2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
⅛ teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste

WARM WINTER VEGETARIAN CHILI

From FoodTV.ca, this is almost a thick vegetable soup. I served this topped with sour cream and shredded Tex Mex blend cheese and it was a big hit with my husband, who hates vegetables. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product.

Provided by Irmgard

Categories     Black Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21



Warm Winter Vegetarian Chili image

Steps:

  • In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
  • Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.
  • Bring slowly to a boil.
  • Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 487.7, Fat 4.3, SaturatedFat 0.7, Sodium 1162.2, Carbohydrate 96.9, Fiber 25.1, Sugar 14.8, Protein 24.2

1 teaspoon olive oil
1 cup mushroom, chopped
1 tablespoon Worcestershire sauce (This can be omitted to make the stew vegan.)
28 ounces diced tomatoes
1 cup tomato sauce
2 cups vegetable stock
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
5 medium carrots, chopped
19 ounces red kidney beans, drained and rinsed
19 ounces black beans, drained and rinsed
19 ounces chickpeas, drained and rinsed
19 ounces kernel corn
3 tablespoons chili powder
1 tablespoon hot sauce
1 teaspoon dried red pepper flakes
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper

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