BEST VEGETARIAN CHILI RECIPES

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CONTEST-WINNING VEGETARIAN CHILI RECIPE: HOW TO MAKE IT



Contest-Winning Vegetarian Chili Recipe: How to Make It image

My husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 17

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 131 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

HOW TO MAKE THE VERY BEST VEGETARIAN CHILI - KITCHN



How To Make the Very Best Vegetarian Chili - Kitchn image

A simple combination of veggies, beans, and spices transforms into an easy, flavorful vegetarian chili.

Provided by Grace Elkus

Categories     Main dish    Soup    Dinner    Chili

Total Time 4200S

Prep Time 1200S

Cook Time 3000S

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 large yellow onion, diced
2 large bell peppers, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
2 (4-ounce) cans roasted green chiles, undrained
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
1 to 2 cups low-sodium vegetable broth, divided
1 (15-ounce) can whole kernel corn, drained
Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

Steps:

  • Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
  • Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
  • Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
  • Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
  • Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
  • Stir in the corn. Add the corn and stir to combine.
  • Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.

Nutrition Facts : SaturatedFatContent 0.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 31.6 g, SugarContent 5.4 g, ServingSize Serves 10, ProteinContent 9.0 g, FatContent 6.4 g, Calories 206 cal, SodiumContent 851.3 mg, FiberContent 10.5 g, CholesterolContent 0 mg

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