VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
HOLEY MOLEY (VEGGIE) CHILI
I got this out of the Edmonton Journal. This recipe is soooooo yummy and a welcome change to all the meaty types.
Provided by Tiphani
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil over medium heat.
- Add onions, chili powder, cumin and cayenne pepper; saute 5 minutes or until onions are tender, stirring occasionally.
- Add green peppers and garlic; saute for 1 minute.
- Add cocoa, tomatoes and water; bring to a boil.
- Add kidney and black beans, corn and bulgur.
- Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked.
- Add salt and pepper to taste.
- To serve, top with a dollop of yogurt and sprinkle with cilantro.
Nutrition Facts : Calories 307.1, Fat 9, SaturatedFat 1.4, Sodium 202.5, Carbohydrate 49.8, Fiber 13.7, Sugar 7.6, Protein 13
MOLE CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
- Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
- Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
- Add the anchos with the stock to a food processor and puree until smooth. Set aside.
- Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
- Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
HOLY MOLE CHILI
This chili was written for my son's chili cook off team. The boys wanted wild game as their protein, so after a few tweaks, it was perfect. The chili is spicy, but not hot. The combination of spices and mole makes it rich and just the perfect level of heat.
Provided by Amy Freeze @amyfreeze
Categories Wild Game
Number Of Ingredients 21
Steps:
- In a large soup pot, brown meat. Drain fat, if necessary.
- When meat is ready, reduce heat to medium and add onion, garlic, bell pepper, and green chiles. Saute for 5 minutes or until onions begin to soften. Add tomato paste and diced tomatoes. Stir to combine. Add crushed tomatoes, beans, and seasoning. Stir to combine. Add mole & water solution. Stir to combine. Turn to medium low and allow to simmer for at least 30 minutes.
THE BEST VEGETARIAN CHILI IN THE WORLD
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
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
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
INSANELY EASY VEGETARIAN CHILI
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
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
More about "holey moley veggie chili recipes"
HOLY MOLé VEGAN CHILI - YOUR MOM'S VEGAN
From yourmomsvegan.com
5/5 (1)Category Main CourseCuisine MexicanEstimated Reading Time 3 mins
- Sauté the onion and garlic, using a splash of water, broth or wine to deglaze the pan if the onions stick. Cook until the onions are soft and almost translucent, but not browned.
- Add the cocoa,chili powder, cumin, oregano, salt, nutmeg, allspice and cloves (if using) and stir to coat the onions.
- Add the tomatoes, sugar, and beans. Bring to a low boil and then reduce heat to simmer, covered, for about 15 minutes. Uncover and continue to simmer for 10 minutes, stirring occasionally.
HOLY MOLE PEPPER GUIDE: HEAT, FLAVOR, USES - PEPPERSCALE
From pepperscale.com
Estimated Reading Time 5 mins
HOLY MOLEY CHILI RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 45 mins
VEGETARIAN CHILI | THE KITCHN
From thekitchn.com
EASY 30-MINUTE VEGETARIAN CHILI | MELISSA CLARK | NYT COOKING
From youtube.com
THE HOLY MESS HEARTY VEGETARIAN CHILI (WITH BEANS
From theholymess.com
THE MOST DELICIOUS HOLY MOLE PEPPER RECIPE IN 4 EASY STEPS
From justmexicanfood.com
HOLY MOLE CHILI FOR OUR SUNDAY SUPPER
From pastrychefonline.com
VEGGIE CHILI – MODERN HONEY
From modernhoney.com
EASY VEGETARIAN CHILI RECIPE (VEGAN CHILI!) - THE ENDLESS …
From theendlessmeal.com
ACTUALLY, THE BEST VEGETARIAN CHILI RECIPE EVER | AMBITIOUS …
From ambitiouskitchen.com
HOLEY MOLEY (VEGGIE) CHILI RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
From jamieoliver.com
HOLEY MOLEY (VEGGIE) CHILI - RECIPECIRCUS.COM
From recipecircus.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOMEMADE VEGETARIAN CHILI - DAMN DELICIOUS
From damndelicious.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love