Best 3 Lucies Vegetarian Chili Recipes
**Indulge in a Symphony of Flavors with This Vegetarian Chili Recipe: A Culinary Journey Awaits**
Embark on a culinary expedition with this tantalizing vegetarian chili recipe, a harmonious blend of fresh vegetables, aromatic spices, and wholesome beans. This hearty and flavorful dish is a symphony of textures and tastes, offering a satisfying meal that nourishes both body and soul. With its vibrant colors and enticing aromas, this chili is sure to become a favorite among vegetarians and meat-eaters alike. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create this delectable vegetarian chili.
**Variations and Substitutions:**
* **For a spicier chili:** Add an extra teaspoon of chili powder or a pinch of cayenne pepper.
* **For a milder chili:** Use less chili powder or omit it altogether.
* **If you don't have vegetable broth:** Use water instead.
* **To make it a vegan chili:** Use a vegan-friendly cheese, such as nutritional yeast or vegan cheddar.
* **Add a dollop of sour cream or yogurt:** If desired.
* **Serve with a side of cornbread or a crusty bread roll:** For a complete meal.
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
CONTEST-WINNING VEGETARIAN CHILI
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
Time 1h
Yield 16 servings.
Number Of Ingredients 17
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, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
SPICY VEGETARIAN CHILI
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.
Tips:
- Use a variety of beans. This will give your chili a more complex flavor and texture. Good options include black beans, kidney beans, pinto beans, and chickpeas.
- Don't be afraid to experiment with different vegetables. In addition to the traditional bell peppers, onions, and tomatoes, you can also add carrots, zucchini, corn, or spinach.
- Use a good quality chili powder. This is the key ingredient in any chili recipe, so make sure you choose one that has a strong, smoky flavor.
- Simmer your chili for at least 30 minutes. This will allow the flavors to develop and meld together.
- Serve your chili with your favorite toppings. Some popular options include cheese, sour cream, avocado, and chopped cilantro.
Conclusion:
Lucy's vegetarian chili is a hearty, flavorful, and satisfying meal that is perfect for a cold night. It is also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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