Best 5 Vegetable And Potato Chili Recipes
Indulge in a hearty and flavorful culinary journey with our delectable Vegetable and Potato Chili! This tantalizing dish is a symphony of fresh vegetables, tender potatoes, and a melange of spices that dance on your palate. It's not just one recipe, but a collection of diverse variations, each offering a unique twist on this classic comfort food. Dive into the classic version, where the simplicity of fresh vegetables and zesty spices takes center stage, or venture into the extraordinary with our hearty beef and potato chili, where tender beef and savory potatoes join the vegetable medley. For a vegetarian delight, our meatless vegetable chili bursts with the goodness of wholesome vegetables and beans, while our sweet potato and black bean chili adds a touch of sweetness and a pop of protein. And for those seeking a low-carb alternative, our keto vegetable chili is a guilt-free indulgence that satisfies your taste buds without compromising your diet.
Check out the recipes below so you can choose the best recipe for yourself!
CHILI WITH POTATOES
Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.
Provided by Katie Moseman
Categories Main Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
- Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
- Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE AND POTATO CHILI
This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied-no meat needed! If that's not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
- Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.
Nutrition Facts : Calories 450, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 21 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg
VEGAN SWEET POTATO CHILI
Quick, easy cool-weather vegan chili.
Provided by AR Cook
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
- Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 42.7 g, Fat 1.4 g, Fiber 11.1 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 659.2 mg, Sugar 9.4 g
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- For a heartier chili, use a combination of ground beef and ground pork or ground turkey.
- If you like your chili spicy, add a diced jalapeño pepper or a teaspoon of chili powder.
- To make the chili more flavorful, use a variety of vegetables, such as bell peppers, corn, and black beans.
- For a thicker chili, mash some of the beans or vegetables before adding them to the pot.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
Conclusion:
Vegetable and potato chili is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. This recipe is easy to follow and can be tailored to your own preferences. With endless variations, vegetable and potato chili is a versatile dish that can be enjoyed by people of all ages.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
