Red Hot Wing Vegetarian White Chili Recipes

VEGETARIAN WHITE CHILI

Vegetarian White Chili image

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

Steps:

In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g

RED HOT WING VEGETARIAN WHITE CHILI

Red Hot Wing Vegetarian White Chili image

This is an amazingly spicy recipe adapted from several of my personal chili recipes as well as some of yours! It is fabulous w/Luvs2Cooks Sweet Cornbread Recipe #116185. OMG! My family is addicted to that cornbread. I've improved it by using Wildflower Honey. I didn't know it was even possible! A spicy lime chili w/white corn and pepperjack cheese and hot sauce w/a slice of sweet honey bread...MMMMMM...life is good in the Pacific NW. Perfect for an Autumn eve. I've added Russett potatoes to the mix, for body, however, brown rice is also a great addition, so is a pinch of Crushed Red Pepper! It's a great recipe to play with. For those looking for a vegetarian alternative simply exchange the No Chicken Base Bouillon Cubes with 42 ounces of Swansons Chicken Broth.

Provided by Tallie in Pacific NW

Categories One Dish Meal

Time 45m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon extra virgin olive oil
1 1/2 yellow sweet onions, diced
2 teaspoons minced garlic cloves, bottled
5 vegetable bouillon cubes, : (Better Than Bouillon Vegetarian, No Chicken Base)
40 ounces water
7 ounces canned diced green chiles, Fire Roasted, Diced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
1/3 cup chili powder
4 (14 ounce) cans white beans, S&W
2 (14 ounce) cans white corn, Sweet
1/3 cup lime juice
3 tablespoons Frank's red hot sauce, Buffalo
3 medium russet potatoes, peeled and diced
8 ounces monterey jack pepper cheese, shredded, Tillamook
water
cornstarch

Steps:

In a lrg soup pot saute onion and garlic in olive oil over med heat until tender.
Add remaining ingredients w/the EXCEPTION of pepperjack cheese, water and cornstarch; bring to a boil, stirring on ocassion. Reduce heat to med-high and continue boil until potatoes are tender, stirring occassionally; approx 25mins.
Add pepperjack cheese. If all is well, go for it! Otherwise, grab 'yer cornstarch and water for more consistency -- I ALWAYS do. Consider a touch MORE lime juice as well.

Nutrition Facts : Calories 423, Fat 10.4, SaturatedFat 4.9, Cholesterol 20.2, Sodium 412.2, Carbohydrate 65.9, Fiber 13.5, Sugar 4.8, Protein 22

SPICY WHITE CHILI

Spicy White Chili image

Make and share this Spicy White Chili recipe from Food.com.

Provided by Olha7397

Categories Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 medium onions, chopped
1 tablespoon vegetable oil
4 garlic cloves, minced
2 (4 ounce) cans chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 (14 1/2 ounce) cans chicken broth
4 cups cubed cooked chicken
3 (15 1/2 ounce) cans great northern beans, rinsed and drained
2 cups shredded monterey jack cheese
sour cream
sliced jalapeno pepper (optional)

Steps:

In a 3 quart saucepan, sauté onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes longer.
Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Add cheese; stir until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2 1/4 quarts).
Taste of Home.

Nutrition Facts : Calories 578.8, Fat 21.8, SaturatedFat 9.7, Cholesterol 103.5, Sodium 732.4, Carbohydrate 45.2, Fiber 13.4, Sugar 4.2, Protein 51.3

VEGETARIAN RED BEAN CHILI

Vegetarian Red Bean Chili image

For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.-Connie Barnett, Athens, Georgia

Provided by Taste of Home

Categories Lunch

Time 5h10m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 can (16 ounces) red beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 tablespoons chili powder
1 tablespoon ground cumin
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and shredded cheddar cheese, optional

Steps:

In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

Nutrition Facts : Calories 201 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1035mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI

Crock Pot Vegetarian Buffalo Cauliflower Chili image

Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it's game day or any day. This is a super easy one-pot slow cooker meal - no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner's ready.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 12

Ingredients

1/2 medium head cauliflower (about 4 cups florets)
1 medium onion (diced (about 2 cups))
4 cups cooked cannellini beans (or 2 15-oz. cans, drained)
1 28-ounce can diced tomatoes with juice
1 4-ounce can fire-roasted diced green chilies
1/2 cup Frank's Red Hot original sauce
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon cayenne pepper (plus more to taste if desired)
1/2 teaspoon kosher salt (plus more to taste if desired)
Assorted toppings such as blue cheese

Steps:

Add all ingredients to a 3-quart or larger slow cooker. Stir.
Cook on low for 8-10 hours. Taste and add additional salt, if desired.
Serve with assorted toppings.
Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

VEGETARIAN RED LENTIL CHILI

Vegetarian Red Lentil Chili image

The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.

Provided by CookingWithShelia

Categories Vegetarian Chili

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons grapeseed oil
2 medium (blank)s carrots, chopped
1 zucchini, cut into bite-size pieces
1 medium onion, chopped
1 medium poblano pepper, chopped
3 tablespoons chili powder, divided
3 tablespoons cumin, divided
1 tablespoon smoked paprika
4 cloves garlic, minced
1 fresh jalapeno pepper, seeded and diced
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes with juice
2 cups vegetable broth
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup red lentils, rinsed and drained

Steps:

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g

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