Best 6 1 2 3 Vegetable Chili Recipes
Indulge in a culinary adventure with our versatile Vegetable Chili recipe, catering to various dietary preferences and promising a symphony of flavors. This hearty and comforting dish, suitable for both vegetarians and meat-lovers alike, is easily customizable to accommodate your taste buds. Discover the flexibility of our 1-2-3 Vegetable Chili, featuring three variations: a traditional version, a smoky chipotle rendition, and a tantalizing black bean and sweet potato twist. Each variation offers a unique flavor profile, ensuring a delightful experience for every palate. Whether you seek a classic chili brimming with spices, a smoky and robust variation, or a vibrant and colorful fusion, our recipe guide has you covered. Embark on a culinary journey and relish the warmth and satisfaction of our Vegetable Chili, a versatile dish that promises to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
1-2-3 VEGETABLE CHILI
A couple spoonfuls of Cheddar in each bowl before dishing up and the rest on top after makes this 1-2-3 Vegetable Chili as cheesy as it is easy!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients except cheese in saucepan.
- Bring to boil on medium-high heat; simmer on low heat 10 min., stirring occasionally.
- Spoon 2 Tbsp. cheese into each of 8 soup bowls; top with chili and remaining cheese.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
VEGETABLE CHILI
This vegetarian chili was adapted from photographer Helen Norman's recipe.
Provided by Martha Stewart
Categories Pasta and Grains
Yield Makes 10 cups
Number Of Ingredients 22
Steps:
- Put chickpeas and kidney beans in separate bowls, and cover each with 3 cups cold water. Cover with plastic wrap; let soak overnight at room temperature.
- Drain and rinse. Transfer chickpeas and kidney beans to separate medium saucepans. Cover with water by 1 1/2 inches. Bring to a boil. Reduce heat; simmer until tender, about 50 minutes for kidney beans and 1 hour for chickpeas. Drain.
- Heat oil in a 6-quart stockpot over medium-high heat until hot but not smoking. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes. Add mushrooms, bell pepper, and chile. Cook until pepper and chile are just tender, about 8 minutes. Stir in tomato paste, spices, oregano, 2 teaspoons salt, the pepper, Worcestershire, and wine. Add crushed tomatoes, 3 1/2 cups water, chickpeas, kidney beans, and bulghur.
- Bring to a simmer. Reduce heat; gently simmer until thick, about 30 minutes. Season with salt. Serve with cheese, cilantro, and sour cream.
CHUNKY VEGETARIAN CHILI
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
1-2-3 VEGETABLE CHILI
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
- Reduce heat to low; simmer 10 minutes.
- Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Nutrition Facts : Calories 212 calories, Carbohydrate 26.9 g, Cholesterol 18.1 mg, Fat 5.9 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 770 mg, Sugar 5.8 g
1-2-3 VEGETABLE CHILI
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
- Reduce heat to low; simmer 10 minutes.
- Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.
Nutrition Facts : Calories 212 calories, Carbohydrate 26.9 g, Cholesterol 18.1 mg, Fat 5.9 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 770 mg, Sugar 5.8 g
Tips:
- Use fresh vegetables for the best flavor and texture.
- Dice the vegetables into small, even pieces so they cook evenly.
- Sauté the vegetables in a large pot over medium heat until they are softened but still have a little bit of crunch.
- Season the chili to your taste with chili powder, cumin, garlic powder, and salt and pepper.
- Add a can of diced tomatoes, a can of tomato sauce, and a can of tomato paste to the pot.
- Bring the chili to a simmer and let it cook for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Serve the chili hot with your favorite toppings, such as cheese, sour cream, avocado, or cilantro.
Conclusion:
This 1-2-3 Vegetable Chili is a delicious and easy-to-make recipe that is perfect for a quick and healthy meal. It is also a great way to use up leftover vegetables. This chili is also a great source of vitamins, minerals, and fiber. So next time you're looking for a healthy and delicious chili recipe, give this one a try!
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