Spicy Vegetable Chili Recipes

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SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

This Spicy Vegetarian Chili is thick, satisfying and super filling! Serve it with your favorite toppings for an easy and healthy meatless meal. (gluten free, vegetarian, vegan)

Provided by Isabel Eats

Categories     Soup

Time 1h40m

Number Of Ingredients 20

3 tablespoons olive oil
1 yellow onion, (finely chopped)
1 red bell pepper, (finely chopped)
2 carrots, (peeled and chopped)
2 celery stalk, (finely chopped)
2 serrano chile, (finely chopped )
2 teaspoons minced garlic ((about 4 cloves))
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
3 cups vegetable broth
2 15-ounce cans fire-roasted diced tomatoes
1 15-ounce can dark red kidney beans, (drained and rinsed)
1 15-ounce can black beans, (drained and rinsed)
2 tablespoons your favorite spicy hot sauce
1 tablespoon fresh lime juice
shredded cheese, sour cream, cilantro, hot sauce

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.
  • Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.
  • Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.
  • Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.
  • Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.
  • Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 266 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1445 mg, Fiber 13 g, Sugar 11 g, UnsaturatedFat 6 g

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large bell peppers (1 green, 1 red), chopped
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 to 1 chipotle chile pepper in adobo sauce, chopped
1 tablespoon tomato paste
2 corn tortillas, torn into pieces
1/2 cup brewed coffee
1 28-ounce can whole plum tomatoes, crushed by hand
2 tablespoons unsweetened cocoa powder
2 15-ounce cans pinto beans, drained and rinsed
1/2 head cauliflower
1/2 cup finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/ or plain low-fat Greek yogurt, for topping (optional)

Steps:

  • Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
  • Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

SPICY CHILI



Spicy Chili image

Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.

Provided by Lauren Allen

Categories     Main Course

Time 1h45m

Number Of Ingredients 19

3 lbs ground beef
1 green pepper (, diced)
1 red bell pepper (, diced)
1 medium onion (, diced)
3 small jalapeno peppers (, diced (seeds and veins removed for less spice))
salt and pepper
2 teaspoons garlic powder
1/3 cup chili powder
1 1/2 Tablespoons cumin
1 1/2 cups ketchup
3 Tablespoons lime juice
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
2 teaspoons vinegar
1 1/2 teaspoons mustard
3 cups spicy hot V8 (, or regular)
16 oz can kidney beans
1 14.5 oz can fire roasted tomatoes
salt and pepper

Steps:

  • In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
  • Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
  • Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
  • Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

Nutrition Facts : Calories 502 kcal, Carbohydrate 42 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 729 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving

THE BEST VEGETARIAN CHILI IN THE WORLD



The Best Vegetarian Chili in the World image

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

1 tablespoon olive oil
½ medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

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

SPICY VEGAN CHILI



Spicy Vegan Chili image

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Provided by karkar

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2 jalapeno peppers, chopped
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

Steps:

  • Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn.
  • Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time.
  • Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 52.8 g, Fat 11.1 g, Fiber 9 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 1405.2 mg, Sugar 3.3 g

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

The trick to getting this meatless chili on the table in under an hour? Starting with marinara sauce. It's spiced with cumin and chipotle-chile powder and topped with thinly sliced jalapenos for heat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 chopped onion
1 green bell pepper, cut into a 1/2-inch dice
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chipotle-chile powder
2 cups Marinara or store-bought marinara
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Chopped avocado, cilantro leaves, thinly sliced chile peppers, and sour cream, for serving

Steps:

  • In a medium pot, heat oil over medium-high. Add onion and bell pepper; season with salt and cook, stirring, until tender, 6 to 8 minutes. Add cumin and chile powder; cook until fragrant, 1 minute. Add marinara, 2 cups water, and both beans; bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 25 minutes. Season with salt and pepper. Serve, topped with avocado, cilantro, chile peppers, and sour cream.

SPICY THREE-BEAN PANTRY CHILI



Spicy Three-Bean Pantry Chili image

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

SPICY VEGETARIAN CHILI



Spicy Vegetarian Chili image

Categories     Cheese     Pepper     Vegetable     Sauté     Vegetarian     Fall     Parade

Yield Makes 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, chopped
2 carrots, sliced into thin coins
1 green bell pepper, coarsely chopped
2 each small zucchini and small yellow squash, cut into 1/2-inch dice
1 can (28 ounces) crushed tomatoes
2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
1 can (15 1/4 ounces) corn, with liquid
6 ounces tomato paste
1 can (4 ounces) chopped green chiles, with liquid
6 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon pepper
Sour cream (for garnish), optional
Grated Cheddar cheese (for garnish), optional

Steps:

  • 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
  • 2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

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