Best 2 Summer Vegetarian Chili Recipes
In the realm of hearty and flavorful vegetarian dishes, the summer vegetarian chili stands out as a culinary masterpiece. This vibrant and colorful chili is a symphony of fresh summer vegetables, each contributing its unique flavor and texture to create a symphony of tastes. From the sweetness of corn and bell peppers to the earthy notes of zucchini and mushrooms, every bite is a delightful journey through the garden's bounty. Infused with a blend of aromatic spices and the subtle heat of chili peppers, this chili is a perfect balance of flavors that will tantalize your taste buds. Served with a variety of toppings, from tangy sour cream to crisp tortilla chips, this summer vegetarian chili is a versatile dish that can be enjoyed as a main course, a side dish, or even a dip. Whether you're a vegetarian seeking a satisfying and nutritious meal or a meat-lover looking for a lighter and healthier option, this summer vegetarian chili is sure to hit the spot.
**Recipes Included**:
1. **Classic Summer Vegetarian Chili**: This recipe forms the foundation of the summer vegetarian chili experience, featuring a medley of fresh vegetables, aromatic spices, and a touch of chili heat. Customize it to your liking by adjusting the spice level or adding your favorite vegetables.
2. **Loaded Summer Vegetarian Chili**: Take your chili game to the next level with this loaded version, which includes a generous helping of hearty beans, tender cornbread dumplings, and a gooey cheese topping. It's a complete meal in a bowl, perfect for a comforting and satisfying dinner.
3. **Quinoa Summer Vegetarian Chili**: For a healthier and gluten-free twist, try this quinoa-based chili. Quinoa provides a protein-packed and fiber-rich base, while the fresh vegetables and spices deliver the same vibrant flavors as the classic chili.
4. **Slow Cooker Summer Vegetarian Chili**: Short on time? Let your slow cooker do the work with this convenient recipe. Simply throw all the ingredients into the slow cooker and let it simmer away for a few hours. Come back to a pot of flavorful chili that's perfect for a busy weeknight dinner.
5. **One-Pot Summer Vegetarian Chili**: If you prefer a quick and easy one-pot meal, this recipe is for you. With minimal cleanup and a short cooking time, you can whip up a delicious chili using just one pot, making it an ideal choice for busy home cooks.
SUMMER VEGETARIAN CHILI
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
- Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 27.8 g, Fat 5.8 g, Fiber 7.4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 639.6 mg, Sugar 5.3 g
VEGETARIAN CHILI WITH SUMMER VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
- Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
- Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
- Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.
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 garbanzo beans.
- Don't be afraid to experiment with different vegetables. In addition to the vegetables listed in the recipe, you can also add corn, zucchini, or even sweet potatoes.
- Season your chili to taste. Be sure to add enough chili powder, cumin, and salt to taste. You can also add a bit of cayenne pepper for a spicy kick.
- Let your chili simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
- Serve your chili with your favorite toppings. Some popular options include shredded cheese, sour cream, and avocado.
Conclusion:
Summer vegetarian chili is a delicious and easy-to-make dish that is perfect for a warm summer night. It is also a great way to use up any leftover vegetables you have on hand. So next time you are looking for a quick and easy meal, give this summer vegetarian chili a try. You won't be disappointed!
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