CONTEST-WINNING VEGETARIAN CHILI
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
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
MOM'S CHILI
Quick, easy, yummy chili from Texas.
Provided by Bailey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g
MOM'S FANTASTIC VEGETARIAN CHILI
I was digging through my mom's handwritten recipe's and came across this recipe. Not sure where she got the receipe from but I do remember her making it when we were both Vegetarian. I missed having chili during the winter when we didn't eat meat, and then she came across this wonderful bowl of heaven! It serves well with cornbread, or corn tortillas. (Yes Corn and Flour Tortillas go well with most dishes. :-) ) Cooking time is a guess.
Provided by ChrissyVas
Categories Chowders
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot sautee the first section of ingredients under "sautee" until the onions are translucent and the garlic has released it's potent smell mix well on a low flame. Just make sure these two ingredients have not burned.
- Next add the remining ingredietns and simmer until carrots are soft but not mushy and bean mixture is hot. At this time you may also add 1 (12 oz frozen package) of Morningstar Grillers Burger Style Recipe Crumbles, (Vegetarian tofu version of "ground beef".).
- Serve hot, top with sour cream & cheese if you desire. (or soy cheese.).
Nutrition Facts : Calories 241.1, Fat 2.9, SaturatedFat 0.5, Sodium 385.1, Carbohydrate 42.9, Fiber 12.1, Sugar 7.4, Protein 13.9
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HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
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- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
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