Best 6 Thick Chunky Vegetarian Chili Recipes

CONTEST-WINNING VEGETARIAN CHILI

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.

VEGETARIAN CHILI WITH WINTER VEGETABLES

Steps:

• Heat the beans on top of the stove in a large soup pot or Dutch oven.
• Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
• Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
• Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

THE BEST VEGETARIAN CHILI IN THE WORLD

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
• Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

THICK & CHUNKY VEGETARIAN CHILI

Steps:

• heat oil in large pot.
• add onions, cumin and chile powder (careful not to inhale over pot) cook until fragrant.
• Add celery, bell peppers, carrots, garlic & mushroom (add any other veg or leave out what you don't like).
• when veg begin to soften, add red pepper flakes, basil, oregano, salt and some ground black pepper.
• cook, stirring, for a few minutes.
• add remaining ingredients (can sub barley or bulgar wheat for couscous).
• Bring to boil - stirring.
• reduce heat to medium low.
• simmer, uncovered, 20 minutes.
• If too thick, add more tomato sauce or crushed tomato.
• Serve with sour cream, chopped avocados, chopped cilentro and grated cheese.

CHUNKY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

CHUNKY VEGETARIAN CHILI

Steps:

• Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
• Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
• Stir well.
• Bring to a boil.
• Reduce heat.
• Cover and simmer for 30 minutes.
• Stir occasionally.
• Top with sour cream,if desired.
• Serve.