Mothers 1 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

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

SOUTHWEST VEGETARIAN CHILI

Southwest Vegetarian Chili image

My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
2 cups diced fresh tomatoes (about 3 medium)
1-1/2 cups fresh or frozen corn (about 8 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Optional: Sour cream, diced avocado and lime wedges

Steps:

In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.

Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

MEAT-LOVERS' VEGETARIAN CHILI

Meat-Lovers' Vegetarian Chili image

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Provided by J. Phillips

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h55m

Yield 12

Number Of Ingredients 27

Ingredients

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Steps:

Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g

MOTHERS #1 VEGETARIAN CHILI

Mothers #1 Vegetarian Chili image

Make and share this Mothers #1 Vegetarian Chili recipe from Food.com.

Provided by weekend cooker

Categories Onions

Time 2h10m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans stewed tomatoes
1 (15 ounce) can kidney beans, rinsed, and drained
1 (15 ounce) can pinto beans, liquid reserved
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chili powder
1 (7 ounce) package elbow macaroni
1/4 cup butter, sliced
1 tablespoon oregano
1 teaspoon basil
1 teaspoon black pepper

Steps:

In a4 or 5 quart slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili powder,pepper, oregeno, basil, and 1 cup of water.
Cover and cook on low for 4-5 hours, or on high for 2 hours.
Cook macoroni, according to package directions, drain and stir butter into hot macoroni.
Fold into chili.
If desired, top each serving with shredded cheddar cheese.

Nutrition Facts : Calories 414.7, Fat 9.6, SaturatedFat 5.2, Cholesterol 20.3, Sodium 641.6, Carbohydrate 68.1, Fiber 14, Sugar 9.2, Protein 16.7

More about "mothers 1 vegetarian chili recipes"

VEGETARIAN CHILI RECIPES

Web 15 Hearty Vegan Chili Recipes. Slow Cooker Sweet Potato Chili. 7 Ratings. Portobello Mushroom Chili. 34 Ratings. Instant Pot Protein-Packed Vegetarian Chili. 2 Ratings. Cincinnati-Style Chili. 101 Ratings.
From allrecipes.com

See details

VEGETARIAN CHILI , A SATISFYING COLD WEATHER MEAL

Web 2015-01-26 ½ cup (8 tablespoons) olive oil; 2 large/3 small sweet potatoes (approximately 1 ½ pounds), peeled and cut into 1-1½-inch cubes; 1 pound small/medium portabella or white mushrooms, quartered
From motherwouldknow.com

See details

AWARD WINNING VEGETARIAN CHILI - CROCK POT - RUNNING …

Web 2020-11-04 Rinse and drain the canned beans. Chop your peppers and onions. Open the rest of the cans and dump it all into a large slow cooker or crock pot. <--- Amazon Affiliate Link. Cook on high for 3-4 hours or low …
From runninginaskirt.com

See details

VEGETARIAN CHILI | RICARDO

Web Preparation. In a food processor, roughly crush half of the beans. Set aside. In a saucepan, brown the onion in the oil. Add the garlic, bell pepper, carrots, celery and chili pepper. Sauté for about 3 minutes. Season with …
From ricardocuisine.com

See details

RECIPE MOTHERS # VEGETARIAN CHILI - YOUTUBE

Web Recipe - Mothers # Vegetarian ChiliINGREDIENTS: 2 (15 ounce) cans stewed tomatoes 1 (15 ounce) can kidney beans , rinsed, and drained 1 (15 ounce) can pinto ...
From youtube.com

See details

OUR MOST POPULAR HEALTHY VEGETARIAN CHILI RECIPES - TASTE OF HOME

Web 2021-01-13 Slow Cooker Spicy Sweet Potato Chili. While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're …
From tasteofhome.com

See details

MOTHERS #1 VEGETARIAN CHILI RECIPE - FOOD.COM | RECIPE | RECIPES ...

Web Jul 21, 2013 - This is so good, this is a hand-me-down family recipe. Jul 21, 2013 - This is so good, this is a hand-me-down family recipe. Pinterest. Today. Explore. When …
From pinterest.com

See details

EASY VEGETARIAN CHILI {EVEN MEAT EATERS LOVE!} - SIMPLY RECIPES

Web 2018-12-29 Simmer the chili: Add the fire roasted tomatoes (and all their juices), tomato sauce, and three cups of stock or water. Stir to combine. Cover the pot and bring the …
From simplyrecipes.com

See details

| MOTHER'S MARKET

Web JOB FAIR for NEW Hollywood store! October 5, 6, 12, 13, 19, 20, 26, 27 from 10am - 2pm or apply online today. View Positions
From mothersmarket.com

See details

MOTHERS 1 VEGETARIAN CHILI RECIPES

Web 1 1/2 teaspoons ground cumin: 1 teaspoon chipotle chile powder: Coarse salt and ground pepper: 1 medium zucchini, cut into 1/2-inch dice: 3/4 cup (6 ounces) tomato paste: 1 …
From tfrecipes.com

See details

VEGETARIAN CHILI RECIPES | TASTE OF HOME

Web Vegetarian Chili Recipes. Chili isn’t just for meat lovers. Check out these vegetarian chili recipes, including slow cooker chili, vegetable chili, meatless chili, bean chili, chunky …
From tasteofhome.com

See details

ULTIMATE VEGETARIAN CHILI - DOWNSHIFTOLOGY

Web 2022-01-16 Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened. …
From downshiftology.com

See details

MY MOM'S VEGETARIAN CHILI RECIPE (AND OTHER NEWS) - MARIA KILLAM

Web 2020-03-23 2 tsp salt. Soak Pinto Beans in water overnight. Rinse well. Fill pot with enough water that there’s approximately an inch on top. Bring to a boil and then simmer on low …
From mariakillam.com

See details