VEGETABLE CHILI NO BEANS RECIPES

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VEGETABLE BEAN CHILI RECIPE: HOW TO MAKE IT



Vegetable Bean Chili Recipe: How to Make It image

Meet the Cook: Because it is so hearty, no one misses the meat in this chili. Both family - my husband and I have three daughters and one grandchild - and friends ask for it. -Rene Fry, Hampstead, Maryland

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

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

Number Of Ingredients 15

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Steps:

  • In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Add beans and olives; heat through. Garnish with cheese.

Nutrition Facts : Calories 250 calories, FatContent 10g fat (0 saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 863mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 11g protein. Diabetic Exchanges 1-1/2 starch

EASY VEGAN CHILI - LIFE MADE SWEETER | PALEO | NO BEAN ...



Easy Vegan Chili - Life Made Sweeter | Paleo | No Bean ... image

This easy Vegan Chili makes a hearty and comforting dish that is perfect for a chilly day or any time of the year! This bean free and paleo chili is easy to make with butternut squash, mushrooms and bell peppers and will become a family favorite! Naturally gluten-free, grain-free, Whole30 and low carb. 

Provided by Kelly

Categories     Main Course

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

1 medium onion (, chopped)
3 garlic cloves (, minced)
1 red bell pepper (, deseeded & chopped )
12 oz cremini mushrooms (, chopped)
1 cup walnuts (, chopped (can sub with drained canned lentils or beans, if not paleo / Whole30 / low carb))
1 tsp coconut aminos
1.5 tsp ground cumin
1 tsp chilli powder
1 tbsp smoked paprika
1 tbsp tomato paste
2.5 cups peeled & cubed butternut squash (, peeled and cubed (can sub with pumpkin or other squash))
1.5 - 2 cups vegetable stock or water
1 28-ounce can San Marzano diced tomatoes
Diced avocado
Fresh cilantro
Jalapeno
Dairy-free sour cream

Steps:

  • In a large pot, heat avocado oil over medium heat. Add the onions and saute for a few minutes until fragrant, then add garlic. Add peppers, mushrooms and walnuts. Saute for 5 minutes, or until vegetables are soft.Add spices and tomato paste and cook for 1-2 minutes, or until fragrant.
  • Add butternut squash, 1.5 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until squash is soft and cooked through. Add more water, as needed.
  • Taste & season with salt and pepper.
  • Serve and top with diced avocado, cilantro & jalapeno.

Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, ProteinContent 9 g, FatContent 20 g, FiberContent 6 g, SugarContent 7 g, CarbohydrateContent 18 g

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