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
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
- Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the 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 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.
VEGETARIAN WHITE CHILI
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought low-sodium vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes 6 cups
Number Of Ingredients 16
Steps:
- Place poblanos directly over a gas flame, and cook, turning with tongs occasionally, until charred all over, about 8 minutes. (Or char under a broiler on a rimmed baking sheet.) Transfer to a bowl; cover with plastic wrap until cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat poblanos dry. Slice poblanos in half, remove seeds and stems, and cut flesh into 1-inch pieces.
- Heat oil in a medium saucepan over medium-high. Add onion and a pinch of salt; cook until translucent and browned around edges, about 7 minutes. Add garlic, cumin, chili powder, and coriander; cook until fragrant, 1 minute more.
- Add Parmesan rind, green chiles, poblanos, and 4 cups water. Season with 1 teaspoon salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat to medium and simmer until flavors meld, 15 to 20 minutes.
- In a small bowl, whisk together cornmeal and 1 cup hot cooking liquid. Return to saucepan and stir to combine. Simmer until liquid thickens slightly, about 5 minutes.
- Meanwhile, in a small bowl, stir together cilantro and sour cream. Set aside.
- Add beans and greens to saucepan; simmer until beans are heated through and greens are wilted, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately, with herbed sour cream, radishes, jalapenos, avocado, and a squeeze of lime.
HEARTY VEGETARIAN TOFU CHILI
This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 4 in meduium heat.
- Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
- Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
- Boil, reduce heat and simmer 45 to 55 minutes.
VEGETARIAN CHILI
I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
Provided by Cook4_6
Categories Beans
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium heat.
- Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
- Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
- Bring to simmer, and cook for 20 minutes.
- Add all beans and cook 15 minutes more.
- Add zucchini and cook 5 minutes, stirring occasionally.
- If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe.
- Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
Nutrition Facts : Calories 248.7, Fat 3.7, SaturatedFat 0.5, Sodium 645.3, Carbohydrate 45, Fiber 13.1, Sugar 10.3, Protein 12.5
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
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.
- Stir in all remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
WW VEGETARIAN CHILI
I got this from a community recipe swap years ago. It is rich in flavor and only 1 point per serving. You can add any additional 0 point vegetables in it or ground turkey and adjust the points. This is one of my WW favorites
Provided by BakinBaby
Categories Black Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a large stew pot. Cook for 30-45 minutes.
Nutrition Facts : Calories 182.2, Fat 1.7, SaturatedFat 0.4, Sodium 848.8, Carbohydrate 29.5, Fiber 9.3, Sugar 2.2, Protein 13.3
VEGETARIAN CHILI
My dear friend Georgia is a wonderful cook who prepares healthy food. She was recently featured in our local newspaper in the cooking section. This is one of three recipes that she shared. She prepared this for our lunch group when we worked together. It's good, quick, and very healthy.
Provided by Acerast
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven, over medium heat, add the vegetable stock, onions, carrot, jalapeno, garlic, chili powder and cumin.
- Cover and simmer 5 - 7 minutes, or until the onions and carrots are soft.
- Add the tomatoes (with their juices) and the brown sugar; cover and cook for 5 minutes over high heat, stirring occasionally.
- Reduce the heat to low; stir in the beans and bulgur.
- Simmer the chili, uncoverd, for 15 minutes, stirring occasionally.
- Serve garnished with yogurt, scallions, and cilantro.
Nutrition Facts : Calories 468.8, Fat 3.4, SaturatedFat 1, Cholesterol 4, Sodium 724.4, Carbohydrate 91.8, Fiber 25, Sugar 19.3, Protein 24.9
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, heavy, nonreactive casserole, heat 1/4 cup of the oil. Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
- Coarsely chop the tomatoes and add them to the casserole with their juice and the tomato sauce. Stir in the oregano and 2 teaspoons salt and bring to a simmer over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until all the vegetables are soft, about 15 minutes.
- Meanwhile cut the tofu into 1/2-inch dice and pat dry. Place in a bowl and toss with the remaining 4 teaspoons chile powder. In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add the tofu and cook over moderately high heat for 3 minutes to lightly toast the chile powder. Season with 1/4 teaspoon salt. Transfer the tofu to the casserole. Add 1/3 cup of water to the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Add the liquid from the skillet to the casserole.
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- In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
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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.
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- Nalley Original Vegetarian Chili with Beans. This Nalley original vegetarian chili comes in a large pack that consists of sixteen tin canisters. Beans accompany this product; it comes ready to eat and serve.
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