EASY VEGETARIAN CHILI RECIPE – HOW TO MAKE BEST VEGETARIAN CHILI
Provided by: DELISH.COM
Categories: nut-free,vegetarian,weeknight meals,dinner
Total time: 1 hours
Prep time: 10 minutes
Cook time: 0S
Yield: 6-8 servings
|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|
|Freshly ground black pepper|
|Shredded cheddar, for serving|
|Sour cream, for serving|
|Cilantro, for serving|
- 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.
Calories 290 calories
THE BEST VEGETARIAN CHILI IN THE WORLD RECIPE | ALLRECIPES
Provided by: calead910
Categories: Vegetarian Chili
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours 0 minutes
Yield: 8 servings
|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|
- 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.
Calories 390.6 calories, CarbohydrateContent 58.7 g, FatContent 7.9 g, FiberContent 18.1 g, ProteinContent 28.2 g, SaturatedFatContent 1.1 g, SodiumContent 2571.2 mg, SugarContent 11.6 g
VEG-HEAD THREE-BEAN CHILI RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by: Rachael Ray : Food Network
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
|2 tablespoons (2 turns around the pan) olive or vegetable oil|
|1 medium yellow skinned onion, chopped|
|1 large red pepper, seeded and chopped|
|1 large green pepper, seeded and chopped|
|1 large jalapeno pepper, seeded and chopped|
|4 cloves garlic, crushed and chopped|
|1 cup pale beer or vegetable stock/broth|
|1 (32- ounce) can crushed tomatoes|
|1 (14-ounce) can black beans|
|1 (14-ounce) can dark red kidney beans|
|1 tablespoon ground cumin|
|2 tablespoons chili powder|
|1 tablespoon cayenne hot pepper sauce, several drops|
|1 teaspoon coarse salt|
|1 cup spicy vegetarian refried beans|
|8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar|
|Chopped scallions, whites and greens|
|Diced fresh seeded plum tomato|
|Blue and red corn tortilla chips or black bean tortilla chips, for dipping|
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
- Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
VEGETARIAN BEAN CHILI RECIPE | BON APPÉTIT
Provided by: Sarah Jampel
Yield: 4–6 servings
|1 large white onion|
|6 garlic cloves|
|½ bunch cilantro|
|1 chipotle chiles in adobo, plus 1 tsp. adobo sauce|
|¼ cup tomato paste|
|2 15-oz. cans pinto beans|
|¼ cup extra-virgin olive oil|
|2 tsp. chili powder|
|1 28-oz. can fire-roasted tomatoes|
|1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more|
|1½ cups Fritos or other salty tortilla chips, divided|
|½ cup sour cream|
|Freshly ground black pepper|
- Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.
- Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.
- Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.
- Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.
- Add beans, 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 5 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until soup has reduced slightly and flavors have melded, 30–35 minutes. Mash about one-quarter of beans with the back of a wooden spoon or potato masher—this will make the soup thicker and creamier. Stir in 1 cup Fritos (or 1 cup crushed tortilla chips) and cook, stirring occasionally, until softened, 1–2 minutes. Squeeze in juice of 1 lime half, then taste for salt (you may need to add as much as 2 tsp.).
- Cut remaining 1 lime half into 4 wedges. Slice 1 avocado in half, carefully remove pit, then crosshatch flesh in its shell. Scoop out flesh with a spoon.
- Divide soup among bowls. Top with ½ cup sour cream, avocado, reserved cilantro leaves and chopped onion, and remaining ½ cup Fritos. Season with pepper.