VEGETARIAN SPICY RECIPES RECIPES

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SPICY VEGETARIAN CHILI RECIPE | FOOD NETWORK KITCHEN ...



Spicy Vegetarian Chili Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

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.

EASY SPICY VEGETARIAN MEATBALLS - GOURMETDONESKINNY.COM



Easy Spicy Vegetarian Meatballs - gourmetdoneskinny.com image

These easy vegetarian meatballs made with beans, vegetables and Casa M Spice Chain Reaction. They are so good even the meat eaters will love them! Super easy to make, these tasty vegetarian meatballs are so versatile! You can serve them over zucchini noodles or pasta with a tomato based sauce, serve them alone even turn them into unique appetizers.

Provided by Amy Lawrence

Categories     Appetizers/Main

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 45

Number Of Ingredients 13

2 15 oz can black beans (rinsed and drained well)
1/2 onion, finely chopped
1 cup mushrooms, finely chopped
3 cloves garlic, minced
1 red pepper, finely chopped
1 can green chilies, drained
2 1/2 tablespoons Chain Reaction Spice (see note at bottom of recipe)
1 teaspoon kosher salt
1/4 teaspoon Liquid Smoke (optional)
2 eggs
2 tablespoons ketchup
3/4 cup oatmeal - finely ground -use food processor
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 400°; rinse and drain beans and drain the chilies.
  • Spray a large nonstick skillet with olive oil spray or use a teaspoon oil. Heat on medium heat until hot.
  • Add mushrooms, peppers, garlic and onions. Sauté for a few minutes until soft.
  • In a food processor, add the well drained beans, pulse lightly until partially mashed. Or use a fork to mash the beans.
  • In a large bowl, combine beans, vegetable mixture, Chain Reaction Spice, green chiles, liquid smoke, salt, ketchup, oatmeal and eggs.
  • Using a small 1 1/2 inch scoop or spoon, scoop out mixture (to make about 1 1/2 inch balls) onto a parchment sheet sprayed with cooking spray or oil.
  • Bake 10 minutes, then carefully turn with spatula and bake another 10 minutes.

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