Boca Chili Vegetarian Recipes

BOCA ROASTED VEGETABLE VEGAN CHILI

BOCA Roasted Vegetable Vegan Chili image

Showcase garlicky roasted farmers' market vegetables in this crumbled BOCA and bean vegan chili. Everyone will love our BOCA Roasted Vegetable Vegan Chili!

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 9

Ingredients

1 g yellow pepper, chopped
1 g yellow squash, chopped
2-1/2 g cubed peeled eggplant
1/4 g chopped red onions
2 g garlic, minced
2 g oil
1 g (15 oz.) tomato sauce
1 can (15 oz.) chili beans
1 g (12 oz.) frozen BOCA Veggie Ground Crumbles

Steps:

Heat oven to 450°F.
Combine vegetables, garlic and oil in 13x9-inch pan.
Bake 15 min. or until vegetables are golden brown, stirring occasionally. Transfer to large saucepan. Stir in remaining ingredients; cover.
Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 18 g

MEATLESS CHILI RECIPE

Meatless Chili Recipe image

When you taste our Meatless Chili Recipe, you'll be sure that you aren't missing a thing by going meatless. Ground veggie crumbles are mixed with all your chili favorites in this better-for-you recipe. Try our Meatless Chili Recipe out tonight, and you'll see for yourself.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 12

Ingredients

2 red peppers, chopped
1 onion, chopped
2 cloves garlic, minced
2 tsp. oil
1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) chili beans
1 can (15 oz.) tomato sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chiles, undrained
1 Tbsp. chili powder
1/2 tsp. ground cumin

Steps:

Cook and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.
Stir in crumbles; cook 2 min.
Add remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.

Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1050 mg, Carbohydrate 26 g, Fiber 9 g, Sugar 5 g, Protein 16 g

THE BEST VEGETARIAN CHILI IN THE WORLD

The Best Vegetarian Chili in the World image

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

Ingredients

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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

BOCA CHILI (VEGETARIAN)

Boca Chili (vegetarian) image

I love the Boca "ground beef," so when I found this recipe I just had to post it. It's nothing fancy; just a quick fix for when you need to put something on the table fast! Since the original recipe only stated "1 small can kidney beans" and didn't even specify the amount of spices, I am going to try it soon, and make any changes if needed. I hope it all turns out!

Provided by BeccaB3c

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) packets frozen boca vegetarian ground beef
2 (14 1/2 ounce) cans Mexican-style tomatoes
1 small onion, chopped
1 (14 ounce) can kidney beans
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt and pepper, to taste

Steps:

Spray frying pan with nonstick cooking spray.
Heat pan, saute onion, and add ground Boca when onions start to brown.
Saute Boca and onions.
Season to taste with cumin, onion powder, salt, pepper, chili powder.
Add stewed tomatoes and continue to cook over a medium flame for about 8 minutes.
Add the kidney beans for the last three minutes or until heated through.

Nutrition Facts : Calories 411.5, Fat 10.6, SaturatedFat 1.3, Sodium 2013.2, Carbohydrate 45.6, Fiber 12.1, Sugar 5, Protein 35.9

BOCA VEGETARIAN CHILI

BOCA Vegetarian Chili image

How do we love making this vegetarian chili? Let us count the ways: It's easy, rewarding and easy. OK, the list has a repeat-but you get the drift!

Provided by My Food and Family

Categories Home

Time 30m

Yield 10 servings, 1 cup each

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 cloves garlic, minced
1 Tbsp. oil
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) vegetable broth
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 pkg. (12 oz.) BOCA Veggie Ground Crumbles
1 can (11 oz.) whole kernel corn, drained
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. chili powder
1/4 tsp. ground red pepper (cayenne)
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat 5 min. or until crisp-tender.
Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 15 min. or until heated through, stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 17 g

BOCA CHILI

Boca Chili image

I made this tonight, it was pretty good. This is how I made it. It turned out a little sweet so just add the syrup or the sugar unless you like it sweet. I think it was still good. Try it and tell me what you think.

Provided by ChrisM

Categories Black Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

4 vegan burgers (boca burgers)
1 onion (quartered and sliced)
3 garlic cloves (sliced)
1 tablespoon olive oil
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable stock
2 (15 7/8 ounce) cans black-eyed peas
1 (15 ounce) can corn
1 (28 ounce) can diced tomatoes
1 1/2 cups tomato juice (11.5oz can)
1/2 teaspoon cumin
2 teaspoons chili powder
1/4 teaspoon coriander
1/4 teaspoon paprika (I use smoked)
1 teaspoon hot sauce
1/2 tablespoon sugar
1/4 teaspoon thyme
1 teaspoon maple syrup

Steps:

Add oil to the pan, then add the burgers, cook till you can break them apart with a spatula.
Then add the garlic and onion, cook till soft adding more if needed.
Add the rest of the ingredients.
Cook for 20-30 minutes, or until thickened.

Nutrition Facts : Calories 350, Fat 5.2, SaturatedFat 0.9, Sodium 1435.4, Carbohydrate 59.2, Fiber 12.5, Sugar 12.5, Protein 22.2

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