Best 5 Quick Vegetarian Chili With Avocado Salsa Recipes
Dive into the depths of culinary delight with our tantalizing vegetarian chili, a symphony of flavors that will ignite your taste buds. Crafted with a medley of hearty beans, crisp vegetables, and aromatic spices, this hearty creation promises a satisfying meal. Perfectly seasoned, it strikes a harmonious balance between bold and comforting flavors, leaving you craving more.
Alongside the chili, embark on a refreshing adventure with our vibrant avocado salsa. Bursting with the freshness of ripe avocados, zesty tomatoes, and a hint of zesty lime, this salsa adds a vibrant touch to every bite. Its creamy texture and tangy flavor profile complement the chili beautifully, creating a harmonious marriage of tastes.
This culinary journey also includes a delightful cornbread recipe, the perfect accompaniment to the chili. With its golden-brown crust and tender, fluffy interior, this cornbread offers a delightful contrast in texture. Its subtle sweetness perfectly complements the spicy chili, making each bite an unforgettable experience.
For those seeking a healthier alternative, our quinoa salad recipe is a treasure trove of wholesome goodness. Quinoa, a grain renowned for its nutritional value, forms the base of this vibrant salad. Tossed with a medley of fresh vegetables, herbs, and a tangy dressing, this salad offers a delightful balance of flavors and textures, making it a guilt-free indulgence.
Indulge in this culinary adventure, where each recipe promises a unique taste sensation. From the hearty chili to the refreshing salsa, the delightful cornbread, and the wholesome quinoa salad, this collection of recipes caters to every palate. Prepare to embark on a journey of flavors that will leave you craving more.
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA
Make and share this Quick Vegetarian Chili With Avocado Salsa recipe from Food.com.
Provided by Wynner
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Heat the oil in a Dutch oven over medium-high heat.
- Add onion and bell pepper; sauté 3 minutes.
- Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
- Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
- Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
- Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
- Note: Store chili in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 83.9, Carbohydrate 41.6, Fiber 11.6, Sugar 6.2, Protein 9.9
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA RECIPE - (5/5)
Provided by bedwards99
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa. Note: Store chili in an airtight container in the refrigerator for up to 2 days.
CHILLI & AVOCADO SALSA SWEET POTATOES
A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way
Provided by Chelsie Collins
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
- Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
- To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
- Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.
Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
Tips:
- For a smokier flavor, roast the poblano pepper over an open flame or under a broiler before peeling and dicing.
- If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt to taste.
- To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the chili, reheat it over medium heat until warmed through. You can also top the chili with your favorite toppings, such as shredded cheese, sour cream, or avocado salsa.
- To make the avocado salsa, simply combine all of the ingredients in a bowl and stir until well combined.
- Serve the chili with the avocado salsa on top. Enjoy!
Conclusion:
This quick vegetarian chili is a delicious and easy meal that is perfect for a weeknight dinner. It's also a great way to use up leftover vegetables. The chili is packed with flavor, thanks to the combination of spices, vegetables, and beans. The avocado salsa is the perfect topping for the chili, adding a creamy and refreshing touch. This chili is sure to be a hit with your family and friends.
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