Sweet Pepper Vegetarian Chili Recipes

SWEET PEPPER VEGETARIAN CHILI

Sweet Pepper Vegetarian Chili image

From Eric Zwillinger of the Fedora Cafe in Lawrenceville, New Jersey. Recipe from the book "The Color Code" For Vegetarian do not use Chicken broth.

Provided by Roosie

Categories Peppers

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons olive oil
1 onion, diced
1 carrot, diced
2 yellow bell peppers, diced
2 red bell peppers, diced
2 medium yellow squash, diced
2 medium zucchini, diced
1 (28 ounce) can tomatoes, with liquid chopped
2 cups vegetable broth or 2 cups chicken broth
1 (15 ounce) can black beans (~1 1/2 cups cooked)
1 (15 ounce) can red kidney beans (~1 1/2 cups cooked)
1 (15 ounce) can white beans, of your choice (~1 1/2 cups cooked)
4 tablespoons chili powder
1 tablespoon cumin
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cayenne (optional)
salt and pepper, to taste

Steps:

In a large stockpot, heat olive oil over medium-high heat.
Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
Add squash and zucchini and cook through- about 6-8 more minutes.
Add tomatoes (and liquid) and broth.
Bring to a boil.
Drain (if using canned) and add the beans to the pot.
Reduce heat to low and simmer for 15 minutes.
Add chili powder, cumin and cilantro.
Continue to simmer until chili is thickened- about 8 minutes.
Add salt and pepper to taste.
Add the cayenne, if desired.
Serve over rice or with sour cream and cheese.

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

Ingredients

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

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