Recipes for "vegetarian chili"

Gather all ingredients.

Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic.

Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes

Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans.

Bring to a boil, reduce heat to low, and simmer for 45 minutes.

Stir in the corn, and continue cooking for 5 minutes before serving.

Serve and enjoy.

Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

While the eggplant is roasting, start on the rest of the vegetables. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more.

Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream, grated cheddar cheese, and chopped green onions.

Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano in hot oil until onion begins to soften, 2 to 3 minutes.

Stir in tomatoes with their liquid, black beans and their liquid, water, tomato paste, red wine, and hot pepper sauce.

Bring chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until starting to soften. Add bell peppers, tofu, and garlic; cook and stir until vegetables are lightly browned and tender, about 10 minutes.

Place black beans into a slow cooker. Add tofu-vegetable mixture and tomatoes, then gently stir in chili powder, oregano, vinegar, hot pepper sauce, cumin, salt, and pepper. Cover and cook on Low for 6 to 8 hours.

Heat oil in a large pot over medium heat. Add onion, carrots, and garlic; cook and stir until tender. Stir in bell peppers; season with chili powder. Cook until peppers are tender, about 5 minutes.

Stir in tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, corn, and mushrooms; season with oregano, basil, cumin, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic in hot oil until tender. Add bell peppers, celery, and chili powder. Cook, stirring occasionally, until vegetables are tender, about 6 minutes.

Stir in mushrooms and cook until softened, about 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

Gather the ingredients.

Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, and celery. Season with garlic, chili powder, parsley, oregano, and basil.

Cook on High for at least 2 hours.

Put the mushrooms in a food processor fitted with the blade attachment. Pulse for about 30 seconds until they are smaller than a pea.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add mushrooms to the pot with 1 teaspoon kosher salt and 3/4 teaspoon freshly cracked pepper.

Cook for about 7 minutes until the mushrooms release some of their liquid and turn a darker color.

Add the onion to the food processor (no need to clean) and pulse about 6 to 8 times until the onions are the size of a small dice. Add the onion, along with the chopped green bell pepper, minced jalapeño pepper, garlic, chili powder, oregano, cumin, smoked paprika, and cinnamon to the pot.

Cook for about 8 minutes until the onions are translucent and the green peppers just begin to soften. Stir in the brown sugar. Cook for about 1 minute just to incorporate it.

Add the fire roasted tomatoes (and all their juices), tomato sauce, and three cups of stock or water. Stir to combine.

Cover the pot and bring the chili up to a boil. This should take about 4 to 5 minutes.

Once the chili is boiling, stir in the bulgur, then reduce the heat to medium low. Let the chili simmer for about 12 minutes until the bulgur is cooked through. It should be chewy and tender.

Add the drained beans to the beans and liquid smoke to the pot. Stir to combine. Let it simmer on the stove for about 10 minutes.

Stir. Taste, and add salt or pepper as you see fit. Ladle into bowls, and top with the cilantro, red onion and avocado. Serve the lime wedges alongside the bowl.

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Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.

Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.

Top each serving with sour cream, cheese, and cilantro (if using).

Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to Sauté. Add onion and bell peppers; sauté until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute; cook and stir, until browned and crumbly. Add beans, tomatoes, and chili powder. Hit Cancel.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).

Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir chili and taste; adjust seasonings to your personal preference.

Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.

Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.

Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

In two batches, pulse the mushrooms in a food processor until they are finely minced. Be mindful not to go too far, or they’ll turn to mush. Alternatively, you may grind the mushrooms in a food grinder or mince them by hand with a knife and cutting board. Set the mushrooms aside.

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty, and you start to see browned, but not burned patches in the bottom of the pot. This should take 1 to 3 minutes.

Simply Recipes / Alison Bickel

Add the water, which will help keep the tomato paste from scorching. Stir well, scraping the bottom to free any stuck-on paste.

Add the tomato sauce, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, salt, Worcestershire sauce, lentils, and minced mushrooms. Mix them together into a sludge.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Bring to a simmer over medium-high heat, stirring frequently.

Reduce the heat and continue to gently simmer, uncovered, until the lentils are tender but not falling apart. How long this will take will depend on the type and age of the lentils you are using.

Stir the chili often. You want the volume to reduce, but add water if needed so the lentils can cook through. When the chili reaches its ideal consistency, there will be bubbles slowly gurgling up like lava, and a spoon will leave a trail when you drag it through the chili.

Once the lentils are cooked, you can keep the chili cooking on the lowest heat possible for another hour or so to help the flavors meld.

Add the vinegar and chocolate, if using. Let sit for 10 minutes, then taste and adjust seasonings if needed.

The chocolate is not a traditional ingredient, but in this vegan version I like the small amount of fat and earthiness it adds.

To break up the lentils and get a more convincing Cincinnati chili texture, stick an immersion blender in the pot and pulse it a few times.

Simply Recipes / Alison Bickel

Serve as desired: over spaghetti, over a Coney dog, or in a bowl. Top with the combo of toppings that speaks to you.

Vegan Cincinnati chili will keep refrigerated for up to 1 week or frozen for up to 1 year.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Alison Bickel

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.

Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.

Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.

Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

Preheat the oven to 350°F.

Working with two or three stacked tortillas at a time, place them on your cutting board and use a sharp knife to cut them into 1/4-inch strips. If you prefer smaller tortilla strips, you can cut them in half crosswise.

Set half of the tortilla strips aside. You will stir them into the soup later.

Place the remaining half on a large baking sheet. Add 1 tablespoon olive oil and 1/2 teaspoon salt and use your hands to toss and coat the tortilla strips.

Spread them out into an even layer and bake for 10 to 15 minutes. Keep a close eye on them starting at the 10-minute mark to make sure they don’t burn.

The tortilla strips are ready to remove from the oven when they are lightly golden in color and crispy. Set them aside to cool.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Heat a large Dutch oven over medium heat. Add the remaining 1 tablespoon olive oil and when it’s hot (glistening but not smoking), add the onions. Sauté for 2 to 3 minutes. The onions will not be soft yet.

Add the bell pepper and jalapeños and sauté until the onion and peppers begin to soften, 3 to 4 minutes.

Add the garlic and sauté for about 1 minute, until garlic is fragrant and onions are starting to turn translucent.

Simply Recipes / Alison Bickel

Add the diced tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, the remaining 1 teaspoon salt, black pepper, and bay leaf. Stir well to combine.

Stir in the vegetable stock and tomato paste.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Increase the heat to medium-high heat. When it comes to a gentle boil, reduce the heat to medium-low and simmer uncovered for 15 minutes.

Stir in the reserved unbaked tortilla strips, scallions, and lime juice. Simmer for 5 minutes.

Simply Recipes / Alison Bickel

Ladle the soup into serving bowls. Top with crispy tortilla strips and any of your favorite garnishes like cilantro, queso fresco, shredded Mexican-style cheese blend, sliced radishes, avocados, and sour cream.

Did you love this recipe? Give us some stars below!

Simply Recipes / Alison Bickel

Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.

Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it.