Boca Vegetarian Chili 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

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

THE BEST VEGETARIAN CHILI EVER

The Best Vegetarian Chili Ever image

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

Ingredients

½ tablespoon olive oil
3 cloves garlic, minced
1 yellow onion, chopped
1 large carrot, diced
1 red bell pepper, diced
1 (4 ounce) can mild green chiles
1 medium to large sweet potato, peeled and cut into ½ inch cubes
2 1/2 tablespoons mild chili powder
1 tablespoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
1 (28 ounce) can crushed tomatoes (fire-roasted is great)
3/4 cup vegetarian broth (or water, plus more if it needs more liquid)
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 heaping cup frozen sweet corn
To garnish:
Tortilla chips
Lime wedge
Cheese
Avocado
Cilantro
Sour cream/greek yogurt

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

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

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

VEGETARIAN CHILI

Vegetarian Chili image

Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
1 medium sweet red pepper, chopped
1 medium zucchini, chopped
1 small carrot, chopped
2 cans (14 ounces each) crushed tomatoes
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) kidney beans, rinsed and drained
1 cup water
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
Optional: lime wedges and chopped fresh cilantro

Steps:

In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.

Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

CONTEST-WINNING VEGETARIAN CHILI

Contest-Winning Vegetarian Chili image

My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 16 servings.

Number Of Ingredients 17

Ingredients

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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