Boca Roasted Vegetable Vegan Chili Recipes

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

ROASTED VEGGIE CHILI

Roasted Veggie Chili image

You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 24 servings (6 quarts).

Number Of Ingredients 18

Ingredients

2 cups fresh or frozen corn
2 cups each cubed zucchini, yellow summer squash and eggplant
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces
2 large onions, chopped
1/2 cup garlic cloves, peeled
1/4 cup olive oil
4 quarts chicken broth
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) tomato puree
1/4 cup lime juice
4 teaspoon chili powder
1-1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup butter
1/2 cup all-purpose flour
3 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 cup minced fresh cilantro
Sour cream and chopped green onions, optional

Steps:

Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.

Nutrition Facts :

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

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 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

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