Chunky Vegetarian Chili Recipes

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

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHUNKY VEGETARIAN CHILI

Chunky Vegetarian Chili image

Make and share this Chunky Vegetarian Chili recipe from Food.com.

Provided by Charishma_Ramchanda

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin

Steps:

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
Stir well.
Bring to a boil.
Reduce heat.
Cover and simmer for 30 minutes.
Stir occasionally.
Top with sour cream,if desired.
Serve.

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