Best 3 The Best Vegetarian Chili In The World Recipes
**Discover the tantalizing world of vegetarian chili, a hearty and flavorful dish that caters to both meat-lovers and vegetarians alike. This versatile dish, packed with an array of vegetables, beans, and spices, promises a symphony of flavors that will delight your taste buds. From the classic vegetarian chili recipe, featuring a blend of black beans, kidney beans, and corn, to the innovative sweet potato and black bean chili, each variation offers a unique culinary experience. Whether you prefer a traditional or a contemporary twist, this collection of recipes has something for every palate. Embark on a culinary journey and explore the diverse world of vegetarian chili, where every bite is a celebration of bold flavors and wholesome ingredients.**
Here are our top 3 tried and tested recipes!
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
VEGETARIAN SKILLET CHILI
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren't strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Provided by Melissa Clark
Categories easy, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
- Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
- Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 1 gram, Carbohydrate 63 grams, Fat 1 gram, Fiber 14 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 959 milligrams, Sugar 11 grams
Tips:
- Use a variety of beans to add texture and flavor to your chili. Great options include kidney beans, black beans, pinto beans, and chickpeas.
- Don't be afraid to experiment with different vegetables. Some great additions to vegetarian chili include corn, bell peppers, carrots, and zucchini.
- Use a good quality vegetable broth to add depth of flavor to your chili. If you don't have vegetable broth, you can use water and add a bouillon cube.
- Season your chili to taste. Some common seasonings for chili include chili powder, cumin, paprika, garlic powder, and onion powder.
- Let your chili simmer for at least 30 minutes to allow the flavors to meld. The longer you simmer your chili, the better it will taste.
- Serve your chili with your favorite toppings. Some popular toppings include shredded cheese, sour cream, avocado, and chopped cilantro.
Conclusion:
Vegetarian chili is a delicious and hearty meal that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. Whether you're a vegetarian or not, this chili is sure to please everyone at your table.
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