HEARTY VEGETARIAN CHILI
Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. -Pam Ivbuls, Omaha, Nebraska
Provided by Taste of Home
Time 30m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.
Nutrition Facts : Calories 238 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- 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.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
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
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
SPICY MEATLESS CHILI
Before I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I made the toppings and supper was done. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 5 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low until vegetables are tender, 8-10 hours. If desired, top with sour cream, cheese and jalapeno pepper.
Nutrition Facts : Calories 224 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1290mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 11g fiber), Protein 9g protein.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
BABZY'S MEATLESS CHILI
This chili is just as hearty as beef chili only without the added fat. I wanted something low calorie (low WW points) for my lunches and this fit the bill nicely! You can add any extra vegetables that you like. 1 cup per serving.
Provided by thepurpleturtle
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook the onions, garlic, mushrooms and bell peppers in a little of the beef broth, until veggies are soft, adding more broth if needed.
- Add the rest of the beef broth and the remaining ingredients and bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 45 minutes.
- Note: Have a taste about halfway through cooking and adjust seasonings if needed. I'm not sure if all chili seasoning packages are the same potency so you may need to add extra chili, cumin, salt and pepper if needed.
Nutrition Facts : Calories 144.3, Fat 1, SaturatedFat 0.2, Cholesterol 2.3, Sodium 627.8, Carbohydrate 27.9, Fiber 8.3, Sugar 8.6, Protein 8.8
More about "babzys meatless chili recipes"
MEATLESS CHILI RECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Pub-Style Vegetarian Chili. View Recipe. Recipe creator sanzoe says, "A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews."
- Quinoa and Black Bean Chili. View Recipe. Quinoa is a protein packed seed — that cooks up like a grain — which works perfectly as a base for filling vegetarian chili.
- Summer Vegetarian Chili. View Recipe. "This recipe was delicious and so easy to make," says Ranessa. "My husband loved it, and anything that can get my husband to eat more veggies is wonderful!"
- Skyline Lentil Chili. View Recipe. Cincinnati chili, a heavily spiced meat sauce that's often served over spaghetti, gets the meatless treatment with this lentil version.
- Sweet Potato and Black Bean Chili. View Recipe. Reviewer *Sherri* says, "What a difference roasting the sweet potatoes makes in the flavor of the chili. I have made sweet potato chili before but the flavor of the sweet potatoes can get lost in the simmering."
- Unbelievably Easy and Delicious Vegetarian Chili. View Recipe. This recipe name doesn't lie, with this ultra easy chili being ready in just 15 minutes. Taco seasoning and ranch seasoning are two shortcut ingredients that add big flavor without adding time.
- Three-Bean Vegetarian Chili. View Recipe. Black and kidney beans combine with chickpeas for this legume-laden meal. For extra flavor, you can use fire-roasted canned tomatoes instead of plain diced tomatoes.
- Instant Pot® Vegetarian White "Chicken" Chili. View Recipe. Traditional white chicken chili is made meatless here thanks to the use of faux chicken. Pinto beans and cauliflower slightly break down in the Instant Pot, adding to the creamy texture.
- Meat-Lovers' Vegetarian Chili. View Recipe. Recipe creator J. Phillips says, "This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters.
- Colorado Green Chili. View Recipe. Hatch chiles are the star of this Colorado classic. Recipe creator YOUNGCM2, says "Goes great over breakfast burritos, cheeseburgers, fried eggs or anything."
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