HOW TO MAKE VEGETARIAN CHILI RECIPES

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EASY VEGETARIAN CHILI RECIPE - HOW TO MAKE BEST ... - DELISH



Easy Vegetarian Chili Recipe - How to Make Best ... - Delish image

An extremely easy and comforting vegetarian chili.

Provided by Makinze Gore

Categories     nut-free    vegetarian    weeknight meals    dinner

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 20

1 tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

1

red bell pepper, chopped

2

carrots, peeled and finely chopped

3

cloves garlic, minced

1

jalapeño, finely chopped

1 tbsp.

tomato paste

1

(15.5-oz.) can pinto beans, drained and rinsed

1

(15.5-oz.) can black beans, drained and rinsed

1

(15.5-oz.) can kidney beans, drained and rinsed

1

(28-oz.) can fire roasted tomatoes

3 c.

low-sodium vegetable broth

2 tbsp.

chili powder

1 tbsp.

ground cumin

2 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving

Sour cream, for serving

Cilantro, for serving

Steps:

  • In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste. Bring to a boil then reduce heat and let simmer, 30 minutes. Serve with cheese, sour cream, and cilantro.

Nutrition Facts : Calories 290 calories

HEARTY VEGETARIAN CHILI RECIPE: HOW TO MAKE IT



Hearty Vegetarian Chili Recipe: How to Make It image

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 16

1-3/4 cups chopped baby portobello mushrooms
1 medium onion, finely chopped
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons olive oil
2 garlic cloves, minced
1 package (12 ounces) frozen vegetarian meat crumbles
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1/2 cup water
1/2 cup vegetable broth
4-1/2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 medium ripe avocado, peeled and finely chopped
Reduced-fat sour cream, optional

Steps:

  • In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

Nutrition Facts : Calories 238 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 34g carbohydrate (9g sugars, FiberContent 12g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

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