Light Vegetarian Chili 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

VEGETARIAN SKILLET CHILI

Vegetarian Skillet Chili image

If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.

Provided by Melissa Clark

Categories easy, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lime
1 red onion or shallot, thinly sliced
Large pinch of kosher salt
Small pinch of granulated sugar
Olive or grapeseed oil
1 large onion, chopped
3 garlic cloves, or to taste, minced
1 teaspoon chile powder, plus more to taste
1 teaspoon dried oregano, plus more to taste
2 (15-ounce) cans beans, drained
1 (15-ounce) can diced tomatoes with their juices
Kosher salt
Fresh cilantro, diced avocado and sour cream, for garnish (optional)

Steps:

Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams

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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