Best 3 Smoky Vegetarian Chili Recipes
**Unveil the Delights of Smoky Vegetarian Chili: A Culinary Journey of Bold Flavors and Wholesome Goodness**
Embark on a culinary adventure with our tantalizing Smoky Vegetarian Chili, a hearty and flavorful dish that caters to both vegetarians and meat lovers alike. This delectable chili is a symphony of wholesome ingredients, each contributing its unique charm to create a symphony of flavors. Dive into a rich and smoky broth infused with roasted poblano peppers, aromatic spices, and the perfect blend of beans, lentils, and sweet corn. Savor the tender texture of roasted sweet potatoes and the crisp bite of bell peppers, adding depth and dimension to every spoonful.
For those who prefer a touch of heat, kick it up a notch with the addition of diced jalapeños or a dash of cayenne pepper. Our recipe offers flexibility, allowing you to customize the spice level to your preference. Top your chili with a dollop of tangy sour cream, sprinkle of shredded cheese, and a garnish of fresh cilantro for an irresistible finishing touch.
Indulge in this versatile dish as a standalone meal or pair it with fluffy cornbread, crusty bread, or a refreshing salad for a complete and satisfying dining experience. Whether you're a vegetarian seeking a hearty and flavorful main course or a meat-eater looking to incorporate more plant-based meals into your diet, our Smoky Vegetarian Chili will surely delight your taste buds and leave you craving for more.
SMOKY VEGAN CHILI
This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want.
Provided by LesaBear
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
- Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
- Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 29.9 g, Cholesterol 0.2 mg, Fat 4.1 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.2 g, Sodium 1490.5 mg, Sugar 12.8 g
SMOKY VEGETARIAN CHILI
Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it "Cincinnati" style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum!
Provided by Lynne Cooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
- Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
- Add beans, corn and vegetable broth, and bring to boil.
- Reduce heat and simmer uncovered for about 25 minutes.
SMOKY VEGGIE CHILI
This is a recipe that has stuck with me for many years. It always makes me think of that time of year when summer's ending and you're taking out the soup pots. This chili is packed with veggies like beans, mushrooms and kale which contain plenty of phytonutrients and protein. You'll get a balance of sweetness from the yams and smokiness from the paprika and chipotle. All together it's a simple, one-pot family meal.
Provided by Chad Sarno
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
- Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
- While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
- Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
- Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.
Tips:
- Use a variety of beans and lentils for a more flavorful and textured chili. Try using a combination of black beans, kidney beans, pinto beans, and lentils.
- Don't be afraid to experiment with different vegetables. Some good options include corn, zucchini, bell peppers, and carrots.
- Add some spices to give your chili a bit of a kick. Chili powder, cumin, and paprika are all good options.
- If you want a thicker chili, add some masa harina or cornstarch. You can also add some crushed tortilla chips or bread crumbs.
- Serve your chili with your favorite toppings. Some good options include shredded cheese, sour cream, avocado, and chopped cilantro.
Conclusion:
Smoky vegetarian chili is a delicious, hearty, and satisfying meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a pot of chili that will be enjoyed by the whole family.
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