Chili No Meat Cheap Easy Recipes

INSANELY EASY VEGETARIAN CHILI

Insanely Easy Vegetarian Chili image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g

MEATY, MEAT-LESS CHILI

Meaty, Meat-less Chili image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

Steps:

Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

MEATLESS CHILI

Meatless Chili image

"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

Ingredients

1 can (16 ounces) hot chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tablespoon ground cumin
2 teaspoons chili powder
4 tablespoons fat-free sour cream
4 tablespoons shredded reduced-fat cheddar cheese

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.

CHILI NO-MEAT, CHEAP & EASY

Chili No-Meat, Cheap & Easy image

I have been making this recipe since my broke-as-a-joke college days, and it never lets me down. Don't remember anymore where I got it, but it's totally easy, cheap, and delicious, just the way I like a recipe to be. The ingredients are pretty flexible - you could sub out the beans, add things (sometimes I add a can of corn), serve it over rice (or as my family prefers - with a peanut butter sandwich), switch up the tomatoes for a different consistency, etc. The olives are a crucial ingredient for getting the flavor right, though, so I wouldn't mess with that. Even self-professed olive haters (like my husband) will LOVE the flavor and never in a million years guess that there's a single olive bit creeping around. You could probably make this in a slow cooker, too, if you won't be around all day/evening to keep an eye on the stove. This is just a wonderful, thick, veggie chili that is chock-full of flavor & veggies and stands up well to corn chips. I have served it to jocks & punks & gamers & emo kids alike, and it's always a real crowd-pleaser.

Provided by groovyrooby

Categories Low Cholesterol

Time 3h20m

Yield 8 bowls, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 bell pepper, chopped
1/2 lb mushroom, sliced about 1/4 '' thick
1 (28 ounce) can diced tomatoes
3 tablespoons olive oil
1 (6 ounce) can chopped olives
2 (28 ounce) cans kidney beans, drained & rinsed
1 -1 1/2 tablespoon chili powder
1 -2 teaspoon thyme
1 dash cayenne
salt
black pepper

Steps:

In a large soup pot, heat the oil over medium heat.
Saute the onion and pepper until until begin to become translucent, about 5 minutes.
Add the mushrooms and cook for about 2 minutes.
Add the remaining ingredients and simmer over very low heat for 3-5 hours.
Enjoy with your favorite accompaniment! ex. rice, crackers, corn chips, peanut butter sandwich, elbow macaroni, etc.

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