Best 3 Chili Non Carne Recipes
**Chili Non Carne: A Plant-Based Twist on a Classic Comfort Food**
Get ready to embark on a culinary journey with our diverse collection of chili non carne recipes. This innovative take on the classic chili features a symphony of plant-based ingredients that deliver a hearty and flavorful experience. From traditional Mexican-inspired recipes to unique fusion dishes, our chili non carne creations cater to a wide range of tastes and preferences. Dive into the bold and spicy flavors of our classic chili non carne, featuring a medley of beans, vegetables, and aromatic spices. Explore the depths of flavor in our sweet potato and black bean chili, where roasted sweet potatoes add a touch of natural sweetness. For a hearty and protein-packed meal, try our lentil and mushroom chili, brimming with earthy lentils and savory mushrooms. Spice enthusiasts will delight in our chipotle chili, where smoky chipotle peppers bring a fiery kick. And for those seeking a lighter option, our summer corn and zucchini chili offers a refreshing twist with its vibrant summer vegetables. With so many delectable options to choose from, chili non carne has never been so exciting and versatile. Embark on this culinary adventure and let your taste buds rejoice in the delightful symphony of flavors.
CHILI NON CARNE
You won't miss the meat in this zesty chili, which gets its fantastic flavor from veggies, beans and a nice blend of seasonings.-Janis Winfrey, Beulah, North Dakota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the zucchini, carrots, chili powder, oregano, basil and cumin; mix well. Add tomatoes and beans; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender.
Nutrition Facts :
VEGGIE LENTIL CHILI NON CARNE!
Not everyone wants to use minced beef or Quorn mince for a chili, so here's a version that uses Puy-style lentils. It's also a great way of using up (or disguising!) winter root vegetables. t's scrummy enough to get past some of the most devout meat-eaters I know, so why not give it a go, served with brown rice? Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chili is too hot.
Provided by English_Rose
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.
- Heat the oil in a deep frying pan and sauté the onion, garlic, carrot and parsnip for 10 minutes.
- Add the chili, ground coriander seeds and cumin. Cook for 2 minutes.
- Roughly chop the tinned tomatoes and add to the frying pan with the tomato paste, balsamic vinegar and stock cube. Mix well.
- Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.
- Add the kidney beans and heat through. Finally add the chopped cilantro leaves.
- Serve with brown rice and a garnish of natural yoghurt.
Nutrition Facts : Calories 150.8, Fat 4.2, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 23.2, Fiber 7.2, Sugar 7.6, Protein 6.7
CHILI NON CARNE
Make and share this Chili Non Carne recipe from Food.com.
Provided by Nancy Van Ess
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion and garlic in olive oil.
- Add a splash of water and cook until soft. Mix in chili powder, basil, oregano and cumin.
- Stir in zucchini and carrots until well blended.
- Cook for about 1 minute over low heat, stirring occasionally.
- Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
- Bring to a boil.
- Reduce heat and simmer for 30-45 minutes, or until thick.
- Top with chopped onions, tomatoes or green peppers.
Nutrition Facts : Calories 185.4, Fat 2.2, SaturatedFat 0.4, Sodium 734.2, Carbohydrate 33.4, Fiber 11.5, Sugar 8.4, Protein 10.4
Tips:
- Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and cannellini beans.
- Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavor combinations. Some good options include chili powder, cumin, oregano, paprika, and cayenne pepper.
- Add some sweetness. A little bit of sweetness can help to balance out the heat of the chili. Some good options include brown sugar, honey, or maple syrup.
- Let it simmer. The longer you simmer your chili, the better the flavors will develop. Aim to simmer your chili for at least 30 minutes, or even longer if you have the time.
- Serve with your favorite toppings. Some good options include shredded cheese, sour cream, diced avocado, and chopped cilantro.
Conclusion:
Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover beans and vegetables, and it's also a good source of protein and fiber. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying dish to serve at a party, chili is a great option. So next time you're in the mood for something tasty and satisfying, give chili a try. You won't be disappointed!
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