Chunky Vegetarian Chili Recipes

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

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

VEGETARIAN CHUNKY CHILI

Vegetarian Chunky Chili image

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

Provided by Gerry sans Sanddunes

Categories Low Cholesterol

Time 40m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 cups chopped onions
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons maple syrup or 1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (450 g) cans stewed tomatoes, undrained
2 (450 g) cans black beans, drained and rinsed
1 (450 g) can kidney beans, drained and rinsed
1 (450 g) can pinto beans, drained and rinsed

Steps:

Heat the oil in a Dutch oven over medium-high heat.
Add onion, bell peppers and garlic.
Saute 5 minutes or until tender.
Add sugar and remaining ingredients.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Makes 8x1-cup servings.

Nutrition Facts : Calories 360.8, Fat 3.6, SaturatedFat 0.6, Sodium 579.1, Carbohydrate 66.3, Fiber 19.8, Sugar 11.2, Protein 19.8

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.

THICK & CHUNKY VEGETARIAN CHILI

Thick & Chunky Vegetarian Chili image

Combination of different recipes and just messin' around. You will never even notice there isn't meat. One satisfying chili.

Provided by me alex

Categories Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 1/2 cups chopped onions
1 tablespoon ground cumin
2 tablespoons chili powder
1/2 cup chopped celery
1 cup chopped bell pepper, any color
1 cup chopped carrot
2 garlic cloves, minced
2 cups chopped mushrooms
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons kosher salt
2 cups tomato sauce
3/4 cup dried couscous
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans black beans
3 tablespoons diced green chilies
1 dash hot sauce

Steps:

heat oil in large pot.
add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
cook, stirring, for a few minutes.
add remaining ingredients (can sub barley or bulgar wheat for couscous).
Bring to boil - stirring.
reduce heat to medium low.
simmer, uncovered, 20 minutes.
If too thick, add more tomato sauce or crushed tomato.
Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

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