CHILI RECIPE MEATLESS RECIPES

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VEGETARIAN CHILI RECIPE | ROBIN MILLER | FOOD NETWORK



Vegetarian Chili Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

INSANELY EASY VEGETARIAN CHILI RECIPE | ALLRECIPES



Insanely Easy Vegetarian Chili Recipe | Allrecipes image

This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.

Provided by Tia the Baker

Categories     Vegetarian Chili

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  • Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 155.1 calories, CarbohydrateContent 29 g, FatContent 3 g, FiberContent 8.1 g, ProteinContent 6.8 g, SaturatedFatContent 0.4 g, SodiumContent 423.3 mg, SugarContent 6.8 g

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